Mixed Vegetables In a Creamy Butter Sauce
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Preparation steps
1.
Rinse and peel the potato and celery. Dice into 1-2 cm (approximately 1/2-3/4 inch) pieces. Peel and slice the carrots. Rinse and trim the leeks, then thinly slice. Cook the potatoes, celery, and carrots in 700 ml (approximately 24 ounces) of boiling salted water for 5-10 minutes. Add the leeks with 2 minutes left in the cooking time to blanch. Drain the vegetables, reserving the cooking liquid.
2.
Melt the butter, and sprinkle with the flour. Stir to combine, then gradually incorporate 500 ml (approximately 17 ounces) of the vegetable cooking liquid. Add the vegetables to the sauce, and simmer for 5 minutes. Season to taste with salt, pepper, and nutmeg. Transfer to a small bowl, and garnish with the chopped chives.
