Parmesan Bechamel Sauce – a delicious recipe with Parmesan bechamel sauce, milk, butter, all-purpose, light cream, parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Peel and finely chop the vegetables. Add the vegetables, spices and milk to a sauce pan. Bring to a boil, cover and remove from heat. Allow flavors to infuse for 30 minutes.
2
Over low heat, melt the butter in a saucepan, remove from heat and stir in flour. Return to heat and cook roux for 1-2 minutes, stirring constantly.
3
Reheat flavored milk to almost boiling and strain hot milk into bowl with a spout (like a 2 cup glass measuring cup) pressing against vegetables to extract their juices. (Reserve vegetables for pasta).
4
Remove roux from heat and slowly blend in the hot milk, stirring vigourously. Place back on heat and bring to a boil stirring continously until sauce thickens.
5
Stir in parmesan cheese until melted and simmer gently for 3-4 minutes.
6
Remove from heat and stir in the cream. Salt and Pepper to taste.
498
kcal
Calories
35
g
Fat
30
g
Carbs
13
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 11 ingredients. The key ingredients include: Parmesan bechamel sauce, 1 1/2 cups milk, 6 tablespoons butter, 1/2 cup all-purpose flour, and more.
Yes, Parmesan Bechamel Sauce falls under the General 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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