- Recipes Home
- Interest Groups
Root Vegetables In Parsley Sauce Recipe
|Parsnip||1 Small, peeled and cored|
|Swede||3 Ounce, peeled (75 Gram, 1 Piece)|
|Baby carrots||3 Ounce, peeled (75 Gram)|
|Cooking liquid||3 Fluid Ounce (85 Milliliter, Reserved)|
|Butter||1⁄2 Ounce (15 Gram)|
|Flour||1⁄2 Ounce (15 Gram)|
|Single cream||2 Fluid Ounce (50 Milliliter)|
|Chopped fresh parsley||1 Tablespoon|
|Freshly ground black pepper||To Taste|
Calories 206 Calories from Fat 104
% Daily Value*
Total Fat 12 g18.3%
Saturated Fat 7.3 g36.3%
Trans Fat 0 g
Cholesterol 34.8 mg
Sodium 257.6 mg10.7%
Total Carbohydrates 23 g7.8%
Dietary Fiber 5.3 g21.3%
Sugars 6.9 g
Protein 3 g6.5%
Vitamin A 137.4% Vitamin C 50.9%
Calcium 9.5% Iron 10.3%
*Based on a 2000 Calorie diet
1) Cut the parsnip, swede and carrots into similar pieces, boil in boiling salted water until just tender for about 5 min; drain well and reserve about 85 ml of the stock.
2) In a small pan, stir in the flour and cook for 2-3 min, pour the reserved stock and cream and allow to the boil, stirring continuously; simmer for a further 2-3 min, stir in the parsley, adjust the seasoning.
3) Lastly, add the drained vegetables into the sauce and gently reheat.
4) Serve on a nice dish.