Instructions
- For the milk sauce: in a skillet for a saucepan, lightly fry them in flour, avoiding color changes. Pour in a little milk, stirring with a whisk so that there are no lumps.
- Bring to a boil, stirring constantly (otherwise the sauce will burn!). As soon as the sauce thickens, remove it from the heat, add a piece of butter and mix. Cover with a lid and keep in a warm place (for example, in a water bath).
- Cut the vegetables into cubes or slices.
- Separately, dip the vegetables in lightly salted water for about 10-15 minutes (the vegetables should be soft, but not overcooked). Flip it into a colander to drain the water. Fold into a saucepan and stir
- Add preheated green peas "Frau Marta" to the vegetables (without liquid). Net weight of a can of peas is 310 g.
- Add the milk sauce to the vegetables, stir and warm for 1-2 minutes.
- These vegetables can be an excellent side dish for steamed cutlets, boiled meat, chicken or fish. Or it will become an independent dish for lunch or dinner.
Related posts:
Cutlets with Vegetables in Pots Recipe
Cutlets with Vegetables in Red Sauce Recipe
Chicken Baked with Vegetables and Rice Recipe
Terrine with Feta and Vegetables Recipe
Baked Terrine of Vegetables and Chicken Recipe
Buckwheat Galette with Vegetables and Chicken Recipe
Vegetables, Baked in the Oven “Beloved” Recipe
Baked Vegetables Recipe
The Vegetables in the Marinade Recipe
Wontons with Beans and Vegetables in Italian Recipe
Pate from Summer Vegetables Recipe
Sweet Potato Casserole with Vegetables Recipe