Carrots in Parsley Sauce
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Recipe serves 8
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Preparation Time
15 min
- Cooking Time
10 min
Ingredients
- 1 Knorr Chicken Stock Pot
- 1 Knorr Vegetable Stock Pot
- 750g baby carrots or normal carrots, sliced
- 25g butter
- 25g flour
- 300ml semi-skimmed milk
- 2tbsps freshly chopped parsley
- 1–2tbsp single cream
Method
- 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.
- Once the roux starts to change colour, slowly add the cold milk while you keep stirring the mixture. You are aiming for a smooth, silky texture.
- As the sauce thickens and you have used all the milk, use a whisk to continue mixing the sauce. Add in the Knorr Vegetable Stock Pot and chopped parsley, and mix together.
- Finally add a drop of cream. Drain the cooked carrots and add to the sauce. Your carrots are now ready to serve!
- Healthy Tips: Why not try using 1-2 tablespoons of Elmlea Single Light instead of single cream or leave out the cream completely? Try Flora Buttery rather than butter in the sauce and to reduce your salt intake, boil the carrots in unsalted water.
