Recipes
Parsley sauce
Using curly parsley, rather than flat-leaf, gives this classic British sauce a milder favour. Add the parsley at the last minute, to preserve the taste and colour.
Using curly parsley, rather than flat-leaf, gives this classic British sauce a milder favour. Add the parsley at the last minute, to preserve the taste and colour.
Cook: 40 Mins
Serves: 4
Price: 38p per serving
Nutritional Information
Each 169g serving contains
Energy
892kj
213kcal
892kj
213kcal
11%
Fat
14.7g
14.7g
Med
21%
21%
Saturates
9.1g
9.1g
High
46%
46%
Sugars
6.3g
6.3g
Low
7%
7%
Salt
0.34g
0.34g
Low
6%
6%
of your reference intake.
Typical energy values per 100g:
528kj/126kcal
Typical energy values per 100g:
528kj/126kcal
Ingredients
35g pack curly parsley
400ml full-fat milk
1 small onion, halved
1 small carrot
1 bay leaf
50g butter
40g plain flour
Fish, to serve
Sugar snap peas, to serve
Method
1
Cut the coarse stems of the parsley. Chop up the leaves and set aside. Put a few of the stems in a pan with the milk, onion, carrot and bay leaf. Heat until almost simmering. Remove from the heat and set aside for 15 minutes, so the flavours can infuse. Strain into a jug, discarding the veg.
2
Melt the butter in a pan. Remove from the heat and stir in the flour to make a paste. Cook over a low heat for 2 minutes, stirring, with a wooden spoon. The paste should be a straw colour.
3
Remove from the heat and gradually whisk in the milk, using a wire whisk, until smooth. Return to the heat and bring to the boil, whisking all the time.
4
Reduce the heat and simmer gently for 2 minutes. Stir in the parsley and season to taste.