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Root Vegetables In Parsley Sauce

21st.Century.Chef's picture
Ingredients
  Parsnip 1 Small, peeled and cored
  Swede 3 Ounce, peeled (75 Gram, 1 Piece)
  Baby carrots 3 Ounce, peeled (75 Gram)
  Cooking liquid 3 Fluid Ounce (85 Milliliter, Reserved)
  Butter 1⁄2 Ounce (15 Gram)
  Flour 1⁄2 Ounce (15 Gram)
  Single cream 2 Fluid Ounce (50 Milliliter)
  Chopped fresh parsley 1 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

MAKING
1) Cut the parsnip, swede and carrots into similar pieces, boil in boiling salted water until just tender for about 5 min; drain well and reserve about 85 ml of the stock.
2) In a small pan, stir in the flour and cook for 2-3 min, pour the reserved stock and cream and allow to the boil, stirring continuously; simmer for a further 2-3 min, stir in the parsley, adjust the seasoning.
3) Lastly, add the drained vegetables into the sauce and gently reheat.

SERVING
4) Serve on a nice dish.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Boiled
Restriction: 
Vegetarian
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
2

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