Danish Parsley Sauce - Béchamel

 

A basic parsley sauce goes a long way to make a spectacular meal. The above picture is a roasted salmon fillet with a potato-egg chowder over top. The base of the chowder is a parsley béchamel sauce.

This meal, above, is a potato and egg chowder with a cheese and spinach sauce.

This is a basic meal of potatoes and hard boiled eggs in a parsley sauce. It is like a chowder, but no meat. I will cool it as a leftover and then tomorrow I will convert it into a cold potato salad, it is amazing as a potato salad next day. The béchamel becomes thick but the mayonnaise and other additions thins it perfectly.

Ingredients for the parsley béchamel:

1/4 cup butter

1/4 cup flour

1 cup of potato water (I used what I boiled the potatoes in)

1 cup milk or cream, if you want it very decadent. 

Salt and pepper to taste

2 tablespoons dried or fresh finely chopped parsley.

Method:

Place the butter in a pot and melt, when it foams, add the flour and stir to thoroughly combine. Add the potato water and stir till thick. Warm the milk and add, warm milk combines better to an already simmering roux.

Thicken to your likening. I sometimes add a little cheese because—well, I like cheese. Then add the salt and pepper and the parsley and stir till you’re happy with it. Taste it and see if you need to add anything extra.

Now you can add the sliced potatoes and hard boiled eggs. Serve like a chowder or perhaps as a side dish with thick slices of bacon. That would be very Danish. You can also put it in a casserole dish and add some steamed spinach and more cheese and bake till bubbly.

Nothing is better than economical, comforting, and filling meals.

I hope you try it, I make it a lot because I have issues wth digestion and this meal always settles well. 

~ Cookin Mum