Peas and baby carrots in french
Instructions
Remove pods from two and a half pounds of fresh peas and tender.
Cook white butter that is putting together the peas and 30 g of butter and half a glass of water.
Add a bunch of spring onions, parsley, chervil, which shall clear away when the peas are cooked, i.
e.
when water is completely evaporated.
Cook in the same way but with a bit more water 250 g carrots small and keep it when they are cooked when done to peas.
Prepare to part with a decilitre of milk a good béchamel sauce with nutmeg taste; pour the vegetables and simmer the whole thing slowly for about 20 minutes.
Serve with triangles of bread fried in butter.
Ingredients and dosing for 4 persons
- 2500 g of fresh peas
- 30 g of butter
- 1 dram of water
- Spring onions
- Parsley
- Chervil
- 250 g of small carrots
- 15 cl of milk
- Bechamel
- Nutmeg
- Bread