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Receta Carrots A La Creme
by Global Cookbook

Carrots A La Creme
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  Raciónes: 4

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

  1. Prepare bechamel sauce.
  2. Wash and peel carrots, cut into 1/2 cm slices.
  3. 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.
  4. 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.
  5. 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.
  6. Remove sauce from heat and whisk in combined egg yolk and cream. Sauce should be thick and creamy.
  7. Don't reboil after adding egg yolk.