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Carrots in Bechamel Sauce

Vegetarian Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 20 minutes
Cost per serving: 0,45 €
Energy: 270 kcal / serving
Nutritional score:

Instructions

  • 1.   Peel and slice the carrots into rounds.
    Cook them in water until tender.
  • 2.   Dissolve the cornstarch in a little cold milk.
  • 3.   Heat the remaining milk in a saucepan, add the dissolved cornstarch.
  • 4.   Stir until thickened, then season with salt, pepper, and nutmeg.
  • 5.   Mix the cooked carrots with the bechamel sauce and serve hot.
  • 6.   Sprinkle with fresh parsley just before serving, if desired.

Ingredients for servings

  • 500 g of carrot
  • 250 ml of milk
  • 1 pinch of nutmeg
  • ½ teaspoon of salt
  • ¼ teaspoon of pepper
  • 1 tablespoon of parsley
  • 20 g of Cornstarch
  • 30 g of flour
  • 30 g of butter
  • 20 g of Comté cheese (optional)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    270 kcal
    13 %
  • Fat
    12,08 g
    17 %
  • of which saturated
    7,9 g
    40 %
  • Carbohydrates
    29,04 g
    11 %
  • of which sugar
    14,33 g
    16 %
  • Protein
    7,71 g
    15 %
  • Fibers
    5,14 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.