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This icon means that this recipe is a vegetable-based dish. Raw and cooked vegetables The symbol on the icon means that this recipe is richer than others in calories, salt, total fat and/or saturated fat. See all icons

Sautéed carrots

Mashed potatoes


Total: 25 min


10 min


15 min

3.619048 0 5 210



1 serving
  • 2 Carrots
  • 2 potato
  • 2 strand Parsley
  • 1 Vegetable bouillon, cubes
  • 5 mL (1 teaspoon) Sugar
  • 1 tablespoon White wine
  • 30 mL (2 tablespoon) Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper


  • Peel and rinse the potatoes; cut in quarters.
  • Toss in a saucepan of cold salted water and bring to a boil.
  • Cook over medium heat for 15 minutes.
  • Wash the carrots and remove the tops keeping a little of the green stalk.
  • Cut in two lengthways.
  • Brown for 3 minutes in a frying pan with 1/2 tablespoon of olive oil.
  • Add salt, pepper, and sprinkle with sugar.
  • Dilute the bouillon cube in 250 ml of lukewarm water and add to the frying pan.
  • Add the wine, mix, cover and cook for 10 minutes.
  • Sprinkle with chopped parsley.
  • Drain and crush the potatoes with a fork.
  • Drizzle with 1/2 tablespoon of olive oil.
  • Serve the sautéed carrots along with mashed potatoes.

Recipe tips

  • Eat slowly. Signals of satiety are only received after 15 to 20 minutes.