- 1 cup peas
- 1 cup carrots, sliced
- 2 tbsp butter
- 4 tbsp flour
- 1 cup milk
- Cook peas and carrots in just enough water to cover for approx. 3 min. Drain water off the vegetables and save water for the sauce.
- Melt the butter and add the flour. Gradually add milk and water and keep stirring till right consistency. Then add the cooked vegetables.
- Finally add salt, pepper, parsley. Eventually, add a little butter before serving.
- Serve with fish or meat dinner.
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