Carrots in Parsley Sauce provides a luscious side dish for roasts, pot pies, and other main courses. Soothing and delicious.
Carrots

Carrots in Parsley Sauce
 
Author:
Recipe type: Side Dish
Cuisine: Irish
Serves: 4 servings
Ingredients
  • 1 1/4 pounds (575 g) young carrots
  • 1 ounce (25 g) butter
  • 1 ounce (25 g) all-purpose flour
  • 4 fluid ounces (125 ml) light (single) cream
  • 5 fluid ounces (150 ml) vegetable stock OR milk
  • 1 egg yolk
  • 1/2 teaspoon oregano
  • 2 Tablespoons chopped fresh parsley
  • salt and pepper
Instructions
  1. Cook carrots in a pan of lightly salted boiling water until just tender.
  2. Meanwhile, melt butter in a saucepan. Stir in flour, then gradually add cream and stock or milk. Bring to boil, stirring until thickened.
  3. Add a little sauce to the egg yolk, whisk together, then add to pan. Stir to combine.
  4. Add oregano, half the parsley and seasoning. Drain carrots and serve topped with sauce. Sprinkle over remaining parsley.
Notes
Using vegetable stock instead of milk will give the sauce a brownish, more speckled appearance.

 

Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.