Carrots in Parsley Sauce provides a luscious side dish for roasts, pot pies, and other main courses. Soothing and delicious.
Carrots in Parsley Sauce
Author: Epicurus.com Kitchens
Recipe type: Side Dish
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
- Cook carrots in a pan of lightly salted boiling water until just tender.
- Meanwhile, melt butter in a saucepan. Stir in flour, then gradually add cream and stock or milk. Bring to boil, stirring until thickened.
- Add a little sauce to the egg yolk, whisk together, then add to pan. Stir to combine.
- 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.