Ingredients
1 potato
1 carrot
4-5 florets of broccoli or cauliflower
1/4 head celery
200 ml milk
egg 1
2 tbsp flour
butter
Method
All vegetables sauté in a little butter and water. Make a light roux of flour and 2 tbsp butter - the butter is melted and it stir the flour. Roux diluted with milk and boil until a moderately thick sauce, which bind with 1 egg yolk. Boil for 5-6 minutes with prepared sauce is poured over steamed vegetables.
Containers:
Difficulty
Average
Tested
0 users
Comments
The sauce can be thickened without roux, much better than fried. In about 60-70 ml of the milk was stirred least flour, the remaining milk is boiled, powdery kashitsa pouring a thin stream and stir to compression, as in a cream. Intolerance to gluten is used cornstarch.
will try and my Baby Face eat everything so that it would appeal guess
Yes roux is too strong a word. Simply Melt the butter and flour, stir it for 10-something seconds, then immediately add the milk. Yesterday my Beba eat this delicatessen and many like her.