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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I have not tried this yet, however it took me forever to figure out the recipe for this so I am saving it. I plan on using this for a vegetable lasagna so reserve the cooked vegetables. Ingredients:
1 1/2 cups milk |
6 tablespoons butter |
1/2 cup all-purpose flour |
1/2 cup light cream |
2/3 cup parmesan cheese, grated |
1 small onion |
1 small carrot |
1 celery rib |
6 black peppercorns |
1 pinch nutmeg |
Directions:
1. Peel and finely chop the vegetables. Add the vegetables, spices and milk to a sauce pan. Bring to a boil, cover and remove from heat. Allow flavors to infuse for 30 minutes.
2. Over low heat, melt the butter in a saucepan, remove from heat and stir in flour. Return to heat and cook roux for 1-2 minutes, stirring constantly.
3. Reheat flavored milk to almost boiling and strain hot milk into bowl with a spout (like a 2 cup glass measuring cup) pressing against vegetables to extract their juices. (Reserve vegetables for pasta).
4. Remove roux from heat and slowly blend in the hot milk, stirring vigourously. Place back on heat and bring to a boil stirring continously until sauce thickens.
5. Stir in parmesan cheese until melted and simmer gently for 3-4 minutes.
6. Remove from heat and stir in the cream. Salt and Pepper to taste.
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