Root Vegetables In Parsley Sauce
|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|
|Freshly ground black pepper||To Taste|
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.
4) Serve on a nice dish.