Carrots in Cream Sauce

Ingredients

• carrots
• manteca (lard)
• onion
• 1 tablespoon flour
• 0.5 liter milk
• salt
• 1 egg yolk egg yolk

Instructions

1. Scrape the carrots and slice them into thin rounds. In a pan with hot manteca (lard), cook the carrots briefly until lightly softened, then transfer them to a plate.
2. In the same fat, add the very finely chopped onion and fry until golden. Sprinkle the flour over it and stir, cooking until the flour is lightly browned.
3. Pour in the milk, stirring to combine. Add the carrots back to the pan and season with salt. Continue cooking until the carrots are tender and the sauce has thickened.
4. Finish by enriching the sauce with the egg yolk, stirring constantly to prevent curdling.