Preparation time: 10 minCooking time: 20 min
Persons: 4Difficulty: Very LowCost: Very Low
These Carrots in Milk and Parsley Sauce are a great side dish to serve with both seafood and meat courses for its rich creamy flavor and tasty bite. By whisking milk gradually into a white roux of butter and flour a Béchamel sauce is prepared. The sauce can be seasoned with salt, nutmeg and pepper according to taste before adding the sliced carrots which sweet flavor is enhanced by the warm milk. Garnish this easy but fancy side dish with some freshly chopped parsley and these Carrots in Milk and Parsley Sauce are ready to be served!
When the carrot slices are tender enough but the sauce has not reduced enough, drain the slices and let the sauce simmer for a few minutes on its own.
Season with white pepper for extra bite.
After adding the sifted flour to the melted butter turn off the heat to whisk the ingredients and avoid the forming of lumps.
Instead of using butter, olive oil is also an option.