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Bechamel sauce for vegetables, low-fat

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Ingredients for 4 servings:

  • 150 ml milk
  • 100 ml water (cooking liquid from the vegetables)
  • 1 tbsp sour cream
  • 1 tsp flour (wheat flour)
  • some water, cold
  • salt and pepper
  • nutmeg
  • herbs, to taste

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

goes well with almost all vegetables, including asparagus

Bring the cooking liquid and milk to a boil. Add the flour to a little cold water and stir until smooth. Then slowly add the mixed flour to the sauce, stirring continuously. Bring to a boil briefly, add the sour cream, and then do not let it boil again! Season to taste.

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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.

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