Carrots In Parsley Sauce – a delicious recipe with Chicken, butter, flour, semi-skimmed milk, parsley freshly, single cream. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Add a Knorr Chicken Stock Pot to a pan of water and bring to the boil. (Don't throw the water out. You can keep it to use in my gravy recipe.)
2
Add the carrots and cook for 8-10 minutes until cooked.
3
Meanwhile in a separate pan, add the butter and flour to make a roux (a mixture of fat and flour used as a base for a savoury sauce). The secret is to keep working the mixture to ensure you get air into the roux and to cook the starch before adding the liquid. My advice is to use a spatula or wooden spoon.
4
Once the roux starts to change colour, slowly add the cold milk while you keep stirring the mixture. You are aiming for a smooth, silky texture.
5
As the sauce thickens and you have used all the milk, use a whisk to continue mixing the sauce. Add in the Knorr Vegetable Stock Pot and chopped parsley, and mix together.
6
Finally add a drop of cream. Drain the cooked carrots and add to the sauce. Your carrots are now ready to serve!
351
kcal
Calories
11
g
Fat
49
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 Knorr Chicken Stock Pot, 1 Knorr Vegetable Stock Pot, 1 3/4 tablespoons butter, 3 1/4 tablespoons flour, and more.
Yes, Carrots In Parsley Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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