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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt the butter in a casserole and add the flour. | 2. Stir well, then add the milk slowly while stirring sell. | 3. Cook sauce for 5 minutes at a low heat, while stirring off and on to prevent burning. | 4. Taste with salt and pepper. | 5. Vegetable dish: Peel, clean and thinly slice the carrots. | 6. Then, blanch the carrots in salted, boiling water for 6-7 minutes. | 7. Cool, drain and set the carrots aside. | 8. Cook the peas as per the package instructions, drain and set them aside. | 9. Add the peas to the white sauce, season to taste with the salt and pepper. | 10. Melt the butter in a saucepan. | 11. Add the carrots, season to taste, sprinkle with the parsley and reheat them thoroughly. | 12. Pour the sauce and the peas into a service bowl. | 13. Add the carrots forming a border around the peas. | 14. Sprinkle with paprika and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
milk	2 1/4	cups		334.89	26.2422	17.2935	17.9523
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
carrot	1			52.48	12.2624	1.1904	0.3072
pea	1/2	lb		95.2545	17.1231	6.3503	0.4536
butter	2	ounces	unsalted	171.0	7.857	5.343	14.4
white sauce	1 1/2	cups		-	-	-	-
salt				-	-	-	-
pepper	1/8	teaspoon		1.4432	0.3677	0.0597	0.0187
paprika	1/8	teaspoon		0.8107	0.1552	0.0407	0.0371
parsley	1	tablespoon	minced	1.368	0.2405	0.1129	0.03

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.