Carrot stew with boiled egg

Ingredients

• 220 g Carrots
• 120 ml Low fat milk
• 0.1 g Salt
• 0.05 g Black pepper, ground
• 15 g Wholegrain flour
• 1/2 tsp Oilve oil
• 10 g Parsley, fresh
• 1 pcs Egg

Method

1. Clean the carrots, cut them into thin slices and boil them in enough water to cover them, season with salt and pepper.
2. When the carrots are cooked through, make the stock: fry the wholemeal flour in the cooking oil, add a little cold water and stir until smooth.
3. Add the stock to the boiling stock, stirring constantly.
4. Add the milk and stir continuously to thicken the stock and blend in some of the carrots.
5. At the end, sprinkle fresh parsley into the stock and bring to the boil once more.