Parsley Sauce Recipe
Summary
Ingredients
| Parsley | 1 1⁄2 Cup (24 tbs), finely chopped | |
| Flour | 3 Tablespoon | |
| Cooking liquid | 1 Cup (16 tbs), strained | |
| Milk | 1 Cup (16 tbs) | |
| Butter | 3 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 2631 Calories from Fat 2373
% Daily Value*
Total Fat 269 g413.1%
Saturated Fat 65.3 g326.4%
Trans Fat 0 g
Cholesterol 119.4 mg39.8%
Sodium 543 mg22.6%
Total Carbohydrates 52 g17.3%
Dietary Fiber 4.2 g16.9%
Sugars 12.8 g
Protein 15 g30%
Vitamin A 178.7% Vitamin C 199.5%
Calcium 39.7% Iron 43.4%
*Based on a 2000 Calorie diet
Directions
Melt the butter, add the flour, and cook together for 2 minutes.
Gradually add the boiling parsley milk and the hot cooking liquid as you stir, taking care not to cause lumps.
Season and cook for 10 minutes.
Pour over the leg of lamb and serve.
Chef
