Vegetable White Sauce
Ingredients
Instructions
- Melt the butter in a large pan and add the shallots, celery, fennel, mushrooms and thyme. Cook gently for 5 mins then sprinkle over the flour and saute for another minute. Gradually stir in the chicken stock, scraping any sediment from the bottom of the pan. Simmer for about 30 mins until the liquid has reduced by about half.
- Pour in the cream and heat through gently. Season with salt and freshly ground black pepper. Cool slightly then puree in a blender or food processor. Strain through a fine sieve, stir in the lemon juice and adjust the seasoning to taste. Allow to cool then freeze in 1 cup portions for up to 3 months.
Nutrition & Diet Analysis (per serving)
539
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).