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Sauce Bechamel With Carrot Recipe
|Milk||1⁄2 Pint (300 Milliliter)|
|Butter||1 1⁄2 Ounce (40 Gram)|
|Plain flour||1 1⁄2 Ounce (40 Gram)|
|White pepper||To Taste|
Serving size: Complete recipe
Calories 743 Calories from Fat 383
% Daily Value*
Total Fat 43 g66.8%
Saturated Fat 26.6 g133.2%
Trans Fat 0 g
Cholesterol 115.4 mg
Sodium 534.7 mg22.3%
Total Carbohydrates 79 g26.3%
Dietary Fiber 7.6 g30.6%
Sugars 26.7 g
Protein 14 g28.6%
Vitamin A 196.5% Vitamin C 42.5%
Calcium 37.8% Iron 8.9%
*Based on a 2000 Calorie diet
Bring to the boil and remove from the heat at once.
Cover and leave until cool to allow the flavours to infuse.
Melt the butter in a pan, stir in the flour and cook, stirring, for 2 minutes.
Strain the milk and gradually add to the pan, stirring.
Bring to the boil and cook for 2 minutes.
Season to taste with salt and white pepper.