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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is from the cookbook _Best of Scandinavian Cooking_ by Shirley Sarvis and Barbara Scott O'Neill. The original recipe calls for Danish Danbo cheese, but if you can't find that the authors recommend cheddar, jack, or gouda. I will probably lighten this up some when I make it, but I for now I will post as written. Of course one could easily make this vegetarian by using veg stock instead of chicken broth. Ingredients:
2 tablespoons butter |
1/4 cup green onion, green and white parts |
2 tablespoons flour |
2 cups milk |
2 cups chicken broth (or vegetable!) |
2 carrots, peeled and cut |
1/3 cup celery, chopped |
2 cups danbo cheese (or cheddar, jack, or gouda) |
1/2 teaspoon salt |
1/4 teaspoon paprika |
1/8 teaspoon pepper |
2 tablespoons parsley, fresh |
paprika (to garnish) |
Directions:
1. In a large pan, melt butter. Add onions and saute until limp.
2. Stir in flour, blending to make a smooth paste. Gradually add milk and stock, stirring to make a smooth sauce.
3. Add carrots, celery, cheese, salt, 1/4 t paprika, and pepper.
4. Cover and simmer until the cheese is melted and the vegetables are tender, stirring occasionally.
5. Just before serving, add parsley.
6. Sprinkle paprika on individual servings.
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