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

Carrots in Parsley Sauce
Recipe type: Side Dish
Cuisine: Irish
Serves: 4 servings
  • 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
  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.
Using vegetable stock instead of milk will give the sauce a brownish, more speckled appearance.


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