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Parsley Cream Sauce

Love.Food's picture
  Onion 1 Small, chopped
  Butter/Margarine 4 Tablespoon
  All purpose flour 1⁄4 Cup (4 tbs), sifted
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Milk 2 Cup (32 tbs)
  Envelope instant chicken broth/Chicken bouillon cube 1
  Parsley 1⁄4 Cup (4 tbs), chopped

1. Saute onion in butter or margarine until soft in a medium-size saucepan; stir in flour, salt, and pepper; cook, stirring constantly, just until bubbly. Stir in milk and instant chicken broth or bouillon cube; continue cooking and stirring, crushing bouillon cube, if using, with a spoon, until sauce thickens and boils for 1 minute. 2. Before serving, stir in parsley.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 925 Calories from Fat 576

% Daily Value*

Total Fat 65 g100.4%

Saturated Fat 39.7 g198.5%

Trans Fat 0 g

Cholesterol 177.9 mg59.3%

Sodium 7893.1 mg328.9%

Total Carbohydrates 67 g22.2%

Dietary Fiber 3.4 g13.8%

Sugars 29.2 g

Protein 24 g48.4%

Vitamin A 64.5% Vitamin C 48.9%

Calcium 63.3% Iron 18.4%

*Based on a 2000 Calorie diet

Parsley Cream Sauce Recipe