Sauce Bechamel With Carrot Recipe

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Milk1⁄2 Pint (300 Milliliter)
 Onion slice2
 Bay leaf1
 Peppercorns6
 Carrot1 Small
 Parsley sprig1
 Butter1 1⁄2 Ounce (40 Gram)
 Plain flour1 1⁄2 Ounce (40 Gram)
 Salt To Taste
 White pepper To Taste

Nutrition Facts

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

Directions

Put the milk in a saucepan and add the onion, bay leaf, peppercorns, carrot and parsley.
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.
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