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Ingredientes
- 500 gm carrots, medium
- 1/2 c. chicken stock
- 1/2 c. cream
- 1 Tbsp. parsley, minced
- 1 Tbsp. butter
- 2 Tbsp. flour, plain
- 2 c. lowfat milk salt, pepper
- 1 x egg yolks
- 1 Tbsp. cream
Direcciones
- Prepare bechamel sauce.
- Wash and peel carrots, cut into 1/2 cm slices.
- Add in chicken stock and butter, cover and cook (steam) gently till carrots are tender. Stir in Bechamel, cream and parsley, bring to the boil and serve.
- *Bechamel (white) sauceMelt the butter in a saucepan and add in the flour, stirring with a wooden spoon. Add in the lowfat milk gradually, stirring rapidly. When blended and smooth, add in salt, pepper, nutmeg.
- Add in sufficient lowfat milk to obtain the consistency you require. Simmer gently for 5 min stirring the bottom regularly to ensure it doesn't burn.
- Remove sauce from heat and whisk in combined egg yolk and cream. Sauce should be thick and creamy.
- Don't reboil after adding egg yolk.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 4 servings | |
| Calories 153 | |
| Calories from Fat 85 | 56% |
| Total Fat 9.74g | 12% |
| Saturated Fat 5.94g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 158mg | 7% |
| Potassium 431mg | 12% |
| Total Carbs 15.05g | 4% |
| Dietary Fiber 3.4g | 11% |
| Sugars 5.34g | 4% |
| Protein 2.7g | 4% |
