Читать книгу Food Facts for the Kitchen Front - Литагент HarperCollins USD, Ю. Д. Земенков, Koostaja: Ajakiri New Scientist - Страница 37

Young carrots and green peas—sufficient to fill a casserole, using twice as much carrots as peas.

2 small sprigs of mint.

2 tablespoons of milk.

Parsley sauce to cover.

A little minced onion, or rings of spring onion.

Salt, pepper.

Prepare enough carrots and green peas to fill the selected casserole, using twice as much carrot as peas.

Scrape and dice the carrots, place them in the casserole, just cover with salted water, bring them to the boil and simmer for five minutes. Then add the peas, the chopped mint, minced onion, a pinch of salt, and the milk. Cover with a close-fitting lid and cook gently in the oven until the carrots are perfectly tender.

Prepare a plain parsley sauce (see p. 115), using ¹/₂ pint of liquid from the casserole, 1 oz. flour and ¹/₂ oz. margarine or dripping, and season well. Add 2 dessertspoons of finely chopped parsley just before serving. Pour this over the vegetables, replace the lid, and serve very hot.