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Add a photoServings: 8
Ingredients
- 2 c. lowfat milk
- 1/4 sm onion, sliced Or possibly minced
- 5 x black peppercorns, crushed
- 4 x fresh parsley sprigs
- 1 x bay leaf Several fresh thyme sprigs Or possibly healthy pinch of dry
- 1 Tbsp. butter
- 1 Tbsp. all-purpose flour
- 1 pch salt Freshly grated nutmeg
Directions
- MAKES 2 C. LACTO
- This herb-scented bechamel sauce is a lighter but luscious alternative to a rich cream sauce. Though thickened with flour, it has the texture of cream, and when cooked the full length of time it should not have a floury taste.
- Always prepare this sauce before making the ravioli so the herb flavors have a chance to infuse.
- In small saucepan, combine lowfat milk, onion, peppercorns, parsley, bay leaf and thyme. Slowly heat over medium-low heat, stirring occasionally, till warmed.
- Meanwhile, in medium saucepan, heat butter over medium heat. Stir in flour and cook, stirring, for 1 minute. Whisk in hot lowfat milk mix and healthy pinch of salt and bring to simmer. Reduce heat to low and cook, whisking occasionally, till thickened, about 25 min. Add in more salt if needed and nutmeg. Strain through a fine-meshed sieve before using.
- Madison.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 8 servings | |
| Calories 44 | |
| Calories from Fat 18 | 41% |
| Total Fat 2.09g | 3% |
| Saturated Fat 1.31g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 57mg | 2% |
| Potassium 101mg | 3% |
| Total Carbs 4.38g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 3.26g | 2% |
| Protein 2.25g | 4% |
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