Parsnips with Curry Sauce

April 29, 2008

Parsnips with Curry Sauce

Bechamel Sauce and its Partners

Steamed spring time vegetables covered with a quick
and classic French béchamel sauce make an easy and
delicious side dish. The technique for making this sauce
is fairly straightforward and there is plenty of room for
variation.

2 tablespoons butter (or oil)
About 2 tablespoons flour
1 cup liquid (milk, cream or soy milk, or stock)

Melt the butter in a heavy bottom sauce pan over low
heat. Sprinkle in flour and stir to combine. Cook,
stirring, for about 3 minutes. Slowly add liquid, stirring
quickly with a wire whisk or fork. Add any additional
ingredients and stir until sauce is thick and smooth. Add
more liquid if the béchamel becomes too thick. Remove
from heat and season with salt to taste.

Use this béchamel as a base for the following dish:

Parsnips with Curry Sauce

Steam parsnips and/or carrots, until tender. Prepare
basic béchamel sauce, adding 1 teaspoon GaramMasala
powder after liquid is stirred in. Pour sauce over
steamed parsnips and serve.

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