Parsley sauce
Using curly parsley, rather than fat-leaf, gives this classic British sauce a milder favour. Add the parsley at the last minute, to preserve the taste and colour SERVES 4 READY IN 40MINS PRICE PER SERVING 38p 35g pack curly parsley 400ml full-fat milk 1 small onion, halved 1 small carrot 1 bay leaf 50g butter 40g plain flour Fish and sugarsnap peas, to serve 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 15mins, so the favours can infuse. Strain into a jug, discarding the veg. 2 Melt the butter in a pan. Remove from the heat and stir in the four to make a paste. Cook over a low heat for 2mins, 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 2mins. Stir in the parsley and season to taste.
Each 169g serving contains: ENERGY
FAT
SATURATES SUGARS
SALT
891kj Med High Low Low 213kcal 14.7g 9.1g 6.3g 0.34g 11% 21% 46% 7% 6%
Tip This is also good with gammon or vegetables. Infusing the milk with onion, carrot and bay leaf really enhances white and cheese sauces
of your reference intake. Typical energy values per 100g: 527kJ/126kcal
26 | ASDA.COM/GROCERIES | MARCH 2015