Celery and Carrots in Parsley Cream Recipe
Ingredients
| Tender celery stalks - 2 cups , cut in 2-inch lengths | ||
| Carrot | 1 | |
| Rosemary leaves | 1/2 Teaspoon | |
| Chicken Seasoned Stock Base - 2 teaspoons | ||
| Hot water | 1/2 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
| Arrowroot | 1 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Black pepper | 1 Dash | |
| Instant Onions - 1 tablespoon, Chopped | ||
| Milk | 1 Cup (16 tbs) | |
| Parsley flakes | 1/2 Teaspoon | |
Directions
MAKING
1 In a saucepan, put celery, carrot and crushed rosemary.
2 In a bowl, mix seasoned stock base and water; pour over vegetables.
3 Cover and bring to a boil; simmer for 10 minutes or until tender.
4 Drain vegetables well and keep warm.
5 In a skillet, melt butter; blend in arrowroot, salt, pepper, onions and milk.
6 Cook over medium heat, stirring, until the sauce thickens.
7 Mix in parsley flakes.
8 Pour over the vegetables, mixing lightly.
SERVING
9 Serve at once.
1 In a saucepan, put celery, carrot and crushed rosemary.
2 In a bowl, mix seasoned stock base and water; pour over vegetables.
3 Cover and bring to a boil; simmer for 10 minutes or until tender.
4 Drain vegetables well and keep warm.
5 In a skillet, melt butter; blend in arrowroot, salt, pepper, onions and milk.
6 Cook over medium heat, stirring, until the sauce thickens.
7 Mix in parsley flakes.
8 Pour over the vegetables, mixing lightly.
SERVING
9 Serve at once.
Chef
