Рецепт Carrots A La Creme
Ингредиенты
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Инструкции
- 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.