Parsley sauce


Veganised From the good granny cookbook by Jane Fearnley-Whittingstall.  A good sauce base with which to play with and flavour.

1 carrot

½ onion

1 celery stick

500ml milk (soya or otherwise)

A bay leaf

50g soya margarine

50g plain flour

Large bunch parsley finely chopped

Salt and pepper

Grate the carrot, onion, and celery stick and put them in a saucepan with the milk, bring to the boil and take off heat.  Leave it to infuse for an hour, then strain it.

Melt the butter in a saucepan, stir in the flour and cook gently for a few minutes do not let the mixture brown.  Add the milk gradually, stirring until the sauce is smooth, simmer it gently for 5 minutes.  If necessary thin with water or stock.

Stir in parsley and salt and pepper.

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