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Parsley Sauce Recipe
|Finely chopped parsley||4 Tablespoon|
|Black pepper||To Taste|
|Creamy milk||1⁄2 Pint (300 Milliliter Plus 2 Tablespoon)|
|Butter||1 Tablespoon (Knob Size)|
Calories 83 Calories from Fat 45
% Daily Value*
Total Fat 5 g7.9%
Saturated Fat 3.1 g15.3%
Trans Fat 0 g
Cholesterol 14.1 mg
Sodium 130.2 mg5.4%
Total Carbohydrates 8 g2.6%
Dietary Fiber 0.59 g2.4%
Sugars 3.3 g
Protein 2 g4.9%
Vitamin A 28.4% Vitamin C 33.3%
Calcium 9.1% Iron 5.8%
*Based on a 2000 Calorie diet
Simmer very gently for 3 minutes to extract lots of green colour.
Add 300 ml/1/2 pint milk and heat to just below boiling point.
Mix the cornflour with 2 tablespoons milk to a smooth paste.
Add it to the sauce and continue cooking, stirring continuously, until the sauce thickens.
Beat in the knob of butter, check the seasoning and serve.
You could also add some chopped parsley just before serving.