South Africa's Internet Food Newspaper, Magazine and Blog

Recipes

Minted Peas & Carrots in Parsley Sauce Recipe | Marco Pierre White’s Traditional Christmas

Looking for some traditional side vegetable recipes this Xmas? Marco has got you sorted with his Minted Peas & Carrots recipe with a Parsley Sauce.

Minted Peas & Carrots in Parsley Sauce Recipe | Marco Pierre White

Serving: 8 | Prep: 10 min | Cooking: 10 min

Ingredients:
Peas 500 g
Fresh Mint
Vegetable Stock Pot 1/4
Unsalted Butter
For the carrots
Chicken Stock Pot 1
Vegetable Stock Pot 1
Baby Carrots 750 g
Unsalted Butter 25 g
Plain Flour 25 g
Milk 300 ml
Fresh Parsley 2 tablespoon(s)
Cream 2 tablespoon(s)
Method:

1 . Melt the butter in the pan
2 . Add the 1/4 stock pot
3 . Emulsify
4 . Add the peas
5 . Add the mint
6 . Cook for 1-2 minutes

For the carrots
1 . Bring a pot of water to the boil
2 . Add a chicken stock pot
3 . Add the carrots

For the white sauce
1 . To a pot add 15g butter and 15g flour to make the Roux
2 . Add some milk a little at a time
3 . Keep stirring to break it down to a smooth paste
4 . Whisk it up
5 . Add 1 vegetable stock pot
6 . Add the parsley
7 . Add a dash of cream
8 . Drain and add the carrots (keep the water for any gravy you might be making)
VN:F [1.9.22_1171]
Rating: 4.5/5 (2 votes cast)
Minted Peas & Carrots in Parsley Sauce Recipe | Marco Pierre White's Traditional Christmas , 4.5 out of 5 based on 2 ratings

Avatar of Murray (Staff)
Murray (Staff) (have 221 posts in total)
A renowned slow cooker, some say the longest meal he ever cooked took 46 hours.

Comments