Vegetable cream sauce

Ingredients for 4 servings:

• 2 tsp butter, soft
• 2 tsp whole grain flour
• ½ bunch chives
• 2 shallots
• 1 tsp olive oil
• 350 ml chicken broth
• 150 g cream
• 200 g vegetables of your choice (e.g. broccoli, carrots, leeks, etc.)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

with pasta, great for children, using leftovers

Knead the butter and flour with a fork until smooth, form into balls, and briefly freeze. Wash the chives, shake dry, and cut into rolls. Peel and finely dice the shallots. Sauté in a pan in hot olive oil until translucent. Add the vegetables and sauté briefly. Pour in the stock and cream and bring everything to a boil. Cook the vegetables until al dente. Remove the pan from the heat and puree with a hand blender. Return to the stove and gradually whisk the flour and butter balls into the boiling sauce until dissolved. Cook the sauce for at least another 5 minutes. Season with salt and pepper and serve sprinkled with chives.