| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegetarian |
New, Vegtime7 |
8 |
servings |
INGREDIENTS
| 2 |
c |
Milk |
| 1/4 |
sm |
Onion; sliced |
|
|
OR chopped |
| 5 |
|
Black peppercorns; crushed |
| 4 |
|
Fresh parsley sprigs |
| 1 |
|
Bay leaf |
|
|
Several fresh thyme sprigs |
|
|
OR pinch of dried |
| 1 |
tb |
Butter |
| 1 |
tb |
All-purpose flour |
| 1 |
pn |
Salt |
|
|
Freshly grated nutmeg |
INSTRUCTIONS
MAKES 2 CUPS LACTO
This herb-scented bechamel sauce is a lighter but luscious
alternative to a rich cream sauce. Though thickened with flour, it
has the texture of cream, and when cooked the full length of time it
shouldn't have a floury taste. Always prepare this sauce before
making the ravioli so the herb flavors have a chance to infuse.
In small saucepan, combine milk, onion, peppercorns, parsley, bay
leaf and thyme. Slowly heat over medium-low heat, stirring
occasionally, until warmed.
Meanwhile, in medium saucepan, melt butter over medium heat. Stir in
flour and cook, stirring, for 1 minute. Whisk in warm milk mixture
and pinch of salt and bring to simmer. Reduce heat to low and cook,
whisking occasionally, until thickened, about 25 minutes. Add more
salt if needed and nutmeg. Strain through a fine-meshed sieve before
using.
Recipe excerpted from The Savory Way (Broadway Books, 1990), by
Deborah Madison.
PER 1/4 CUP SERVING: 55 CAL.; 2G PROT.; 3G TOTAL FAT (2G SAT. FAT); 4G
CARB.; 12MG CHOL.; 45MG SOD.; 0 FIBER
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on May 09, 1999.
Recipe by: Vegetarian Times Magazine, May 1999, page 45
Converted by MM_Buster v2.0l.
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