Carrots in White Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 g carrot (s), peeled and cut into 1cm thick slices
- 60 g butter
- 2 tablespoon flour
- 4 dl milk
- 1 tablespoon parsley, finely chopped
- 1 tablespoon chives, finely chopped
- some salt and pepper, whiter
- 1 pinch (s) nutmeg
Print Recipe
Pin Recipe Instructions
- Boil the carrots in salted water until al dente and drain.
- Heat the butter in a pan, add the flour, stir-fry briefly (but should remain light).
- Add the milk while stirring with the whisk and bring the whole thing to the boil briefly. Season to taste with salt, pepper and nutmeg, add the herbs, add the carrots, mix well and heat again a little.
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