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- 35g pack curly parsley
- 400ml full-fat milk
- 1 small onion, halved
- 1 small carrot
- 1 bay leaf
- 50g butter
- 40g plain flour
- Fish, to serve
- Sugar snap peas, to serve
Cut the coarse stems of the parsley. Chop up the leaves and set aside. Put a few of the stems in a pan with the milk, onion, carrot and bay leaf. Heat until almost simmering. Remove from the heat and set aside for 15 minutes, so the flavours can infuse. Strain into a jug, discarding the veg.
Melt the butter in a pan. Remove from the heat and stir in the flour to make a paste. Cook over a low heat for 2 minutes, stirring, with a wooden spoon. The paste should be a straw colour.
Remove from the heat and gradually whisk in the milk, using a wire whisk, until smooth. Return to the heat and bring to the boil, whisking all the time.
Reduce the heat and simmer gently for 2 minutes. Stir in the parsley and season to taste.