in Recipes

Peas and carrots according to Mama Rosi

updated

Spread the love

Ingredients for 2 servings:

  • 30 g butter
  • 1 tbsp flour
  • 300 ml milk
  • some salt and pepper
  • Pinch(s) of nutmeg
  • Pinch(s) of sugar
  • 350 g peas and carrots (jar)
  • 1 tbsp parsley, finely chopped

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

easy and fast

First, heat the butter in a saucepan for the roux. Once the butter has melted, whisk in the flour. Stir until the two ingredients are creamy. Gradually add the milk, whisking continuously to avoid any lumps. Once the sauce is creamy enough, season with salt, pepper, nutmeg, and sugar. Simmer gently over medium heat for 8-10 minutes (this will lose the flour flavor). Meanwhile, add the peas and carrots to the sauce with a dash of the stock (no need for frozen vegetables) and heat gently for 3-4 minutes. Finally, add the finely chopped parsley.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Grandma's grape pudding

You Need Vitamin D For A Healthy Intestinal Flora