parsley sauce

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Rose Elliot; freeze this white sauce with parsley (2pts per 1/4 cup)

 

 

* Exported from MasterCook *

 

Parsley Sauce

 

Recipe By :Rose Elliot

Serving Size : 10 Preparation Time :0:00

Categories : Condiments New

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tablespoons butter

or pure vegetable margarine

1/2 cup unbleached flour

2 1/2 cups milk or soy milk

1 bay leaf

salt and pepper

2 tablespoons chopped parsley -- and more

 

Melt the butter or margarine, then stir in the flour. Cook for 1 minute, add a

third of the milk and stir until thickened; repeat with another third; then add

the rest, together with the bay leaf and seasoning. (Or put all the ingredients,

except the parsley, into a saucepan and whisk together over moderate heat until

thickened.) Once the sauce is cooked, add the parsley. Alternatively, puree the

butter or margarine, flour, and milk in a blender for 1 minute, pour into a

saucepan and stir over moderate heat until thickened. In all cases, simmer

gently for 10 minutes, to cook the flour, season and add the parsley.

 

Description:

" white sauce with parsley (2pts per 1/4 cup) "

Source:

" 1986 Vegetarian Mother and Baby Book "

S(VegRecipes):

" Hanneman (kitpath) on 03-Feb-2002 "

Yield:

" 2 1/2 cups "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 83 Calories; 5g Fat (53.8% calories from

fat); 2g Protein; 8g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 71mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat.

 

NOTES : I like to get unbleached white flour from the health food store for this

sauce, as it's free from chemicals and additives, but ordinary all-purpose flour

would also do. It's best to use either butter and milk or a pure vegetable

margarine and soy milk. Make sure you add plenty of parsley for color and

nutrients - it's a useful source of calcium and iron. To freeze, pour into a

suitable covered container, allowing enough room for the sauce to expand as it

freezes. To use, let thaw for about 2 hours, then stir gently over moderate

heat.

 

Nutr. Assoc. : 0 0 0 26503 0 0 0

 

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