Ingredients

• 1 cup shelled peas

• 2 carrots

• 1 onion

• Pinch of sugar

• 1 teaspoon salt

• Some pepper

• Some vegetable or meat extract

• 1 cup water

• 1½ teaspoons margarine

Methods

• Shell and wash the peas.

• Wash, peel and cut the carrots into circles.

• Heat the margarine in a saucepan and fry the onion lightly.

• Add the flour and stir without letting it brown.

• Add the carrots and peas and mix.

• Add water, salt, sugar, pepper and extract.

• Simmer with the lid on until the vegetables are tender and the sauce has thickened slightly.

• Dish up in a hollow dish. Serve hot with potatoes or rice and a meat dish.