80 g/3 oz Roquefort cheese, diced• 150 ml/1⁄4 pint milk
1 sprig fresh flat-leaf parsley, chopped 600 g/1 lb 5 oz carrots, cut into thin batons


1.Put the Roquefort into a saucepan and melt over a low heat. Add the milk and stir to make a smooth, runny sauce. Remove the pan from the heat.
2.Do not let the mixture boil. Stir in the parsley, pour the sauce over the carrots and serve.

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