Go Back
creamy root veg sauce with bread and trout
Print
Creamy Carrot, Parsnip and Swede Sauce
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

A creamy winter root vegetable side dish

Course: Side
Cuisine: British
Keyword: root vegetable side dish
Servings: 4
Calories: 126 kcal
Author: Lizzie
Ingredients
  • 3 carrots
  • 3 parsnips
  • 1/3 swede/rutabaga
  • 1 tsop garlic
  • 1 pinch nutmeg
  • 500 ml milk approx 2 US cups
  • 1 tbsp cornflour
Instructions
  1. Peel and grate the vegetables. I used my blender for speed.
  2. Place the grated veg in a large frying pan on a medium heat and dry fry for a few minutes until they start to soften. Mix in the spices and cornflour while you do this.
  3. Add the milk gradually, stirring well.
  4. Simmer for 20 minutes on a low heat, stirring occasionally.
  5. Serve warm.