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Description
Give classic carrots a fresh twist with this silky and elegant parsley sauce. And don’t keep it for Christmas... it’s too good to have just once a year.
Ingredients
US|METRIC
8 SERVINGS
- 1 Knorr Chicken Stock Pot
- 1 Knorr Vegetable Stock Pot
- 25 grams butter
- 25 grams flour
- 300 mL semi-skimmed milk
- 2 Tbsp. chopped parsley (freshly)
- 2 Tbsp. single cream
- 750 grams baby carrots (sliced)
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Directions
- Add a Knorr Chicken Stock Pot to a pan of water and bring to the boil. (Don’t throw the water out. You can keep it to use in my gravy recipe.)
- Add the carrots and cook for 8-10 minutes until cooked.
- Meanwhile in a separate pan, add the butter and flour to make a roux (a mixture of fat and flour used as a base for a savoury sauce). The secret is to keep working the mixture to ensure you get air into the roux and to cook the starch before adding the liquid. My advice is to use a spatula or wooden spoon.
NutritionView More
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90Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories90Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4g6% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium110mg5% |
| Potassium300mg9% |
| Protein3g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber3g12% |
| Sugars7g |
| Vitamin A260% |
| Vitamin C8% |
| Calcium10% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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