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 Parsley Sauce

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Posts : 547
Join date : 2009-05-05

PostSubject: Parsley Sauce   Sun 07 Jun 2009, 01:16

2 level tsp cornflour
1/4pt skimmed milk
1/4pt stock made with vecon
4oz very low fat natural fromage frais
4tbsp freshly chopped parsley
salt and fresh ground pepper.

Blend the cornflour with a little bit of the milk. Place in a pan with the rest of the milk, add the vegetable stock and bring to the boil stirring all the time. Reduce the heat and simmer, stirring continuously, until thick.

Por in the fromage frais and freshly chopped parsley and gently heat through (do not boil or the fromage frais will curdle). Season to taste
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Posts : 54
Join date : 2009-05-06
Age : 48
Location : Sheffield

PostSubject: Re: Parsley Sauce   Sun 07 Jun 2009, 08:12

Oooooothis sounds really nice,
I will try this sauce next time i do fish thanks
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Parsley Sauce
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