Vegetables in creamy butter sauce
Prep: 15min
|
Servings: 4
|
Cook: 20min
A vegetable dish in a creamy butter sauce featuring fresh ingredients from the Classic Sauce category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g Potatoes
- 1 celery root
- 2 stalks leeks
- Salt
- 50 g butter
- 2 tbsp flour
- pepper (ground)
- nutmeg
- 2 tbsp chives
Instructions
-
1.
Wash, peel and cut the potatoes and celery root into 1-2 cm cubes. Peel the carrots and slice them. Wash the leeks and cut into thin rings. Boil the potatoes with carrots and celery root in 700 ml salted water for 5-10 minutes. Add the leeks 2 minutes before the end of cooking and blanch. Drain the vegetables, reserving the vegetable stock.
-
2.
Melt butter in a pot, sprinkle flour over it, then deglaze with 500 ml vegetable stock. Add the vegetables to the sauce, simmer for about 5 minutes, and season with salt, pepper, and nutmeg. Serve in bowls, sprinkled with chopped chives.
