Peas and carrots in horseradish sauce

Name: Peas and carrots in horseradish sauce
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 30 g Butter or margarine; 20 g Flour; 500 ml Milk; 1 Bay leaf; 1 can(s) (850 ml; 560 g of extractable weight) peas and carrots; 1 piece(s) approx. 50 g fresh horseradish; 2 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 2-3 stem(s) Parsley

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

30 g Butter or margarine
20 g Flour
500 ml Milk
1 Bay leaf
1 can(s) (850 ml; 560 g of extractable weight) peas and carrots
1 piece(s) approx. 50 g fresh horseradish
2 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
2-3 stem(s) Parsley

Directions

1
Heat the fat in a saucepan, stir in the flour and sauté over a gentle heat for about 5 minutes. Stir in with milk. Add bay leaf and simmer gently for about 15 minutes. In the meantime drain peas and carrots. Wash and peel horseradish. Cook eggs in boiling water for about 9 minutes. Remove bay leaf from the sauce.
2
Grate horseradish finely, add to the sauce and bring to the boil. Season to taste with salt and nutmeg. Wash parsley, dab dry, pluck leaves from the stalks and cut into fine strips. Quench eggs, peel and halve them. Warm the peas and carrots with the eggs in the sauce. Arrange on a plate and scrape horseradish over them. Sprinkle with the parsley