Ingredients

2 white bread slices, crusts removed
hot milk, for soaking
25 g/1 oz butter
1 baby onion, finely chopped
1 carrot, finely chopped
2 tablespoons finely chopped
fresh flat-leaf parsley
2 tablespoons plain flour
200 ml/7 fl oz Vegetable or Chicken Stock
200 ml/7 fl oz white wine

Instructions

1.Tear the bread into pieces, place in a bowl and pour in enough hot milk to cover.
2.Set aside to soak. Melt the butter in a saucepan
3.Add the onion, carrot and parsley and cook over a low heat, stirring occasionally, for about 5 minutes until the onion has softened.
4.Sprinkle in the flour and stir in the stock and wine. Cook for about 30 minutes.
5.Remove the saucepan from the heat and pour the mixture into a food processor.
6.Process, then squeeze out the bread and add to the sauce. Process again and reheat the sauce before serving.
7.For short pasta or boiled rice.

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