575 g (1 1/4 lb) young carrots
25 g (1 oz) butter
25 g (1 oz) plain flour
125 ml (4 fl oz) single cream
150 ml (5 fl oz) vegetable stock OR milk
1 egg yolk
1/2 tsp oregano
2 tbsp chopped fresh parsley
salt and pepper
25 g (1 oz) butter
25 g (1 oz) plain flour
125 ml (4 fl oz) single cream
150 ml (5 fl oz) vegetable stock OR milk
1 egg yolk
1/2 tsp oregano
2 tbsp chopped fresh parsley
salt and pepper
method
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.
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.
serving amount
serves 4
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