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We know how to make parsley sauce but this version is definitely better. The milk is infused for an hour with grated carrot, onion, celery and bay – a game-changer!

Parsley Sauce

  • 1 carrot
  • ½ onion
  • 1 celery stick
  • 1 bay leaf
  • 500ml full cream
  • 50g butter
  • 50g plain flour
  • lots of parsley – about 100g of leaves when stripped from the stalks, chopped

Grate the vegetables and put into a saucepan with the bay leaf and milk. Bring to the boil, then remove from the heat and leave to infuse for about an hour. Strain out the veg and bay leaf.

Melt the butter in a saucepan and stir in the flour. Cook gently for a couple of minutes, then gradually whisk in the milk until you have smooth sauce. Simmer very gently for about 5 minutes. If it gets too thick you can thin with a little more hot milk.

Stir the parsley in just before serving and season to taste with salt and pepper.

(Original recipe from The River Cottage Cookbook by Hugh Fearnley-Whittingstall, Collins, 2001.)

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