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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
1 pint milk |
1 small onion, peeled |
1 small carrot, peeled |
1 stalk celery, trimmed |
2 bay leaves |
4 cloves |
4 peppercorns |
2 ounces plain flour |
4 ounces carrots, julienned |
4 ounces broccoli florets |
1 red pepper, sliced into strips |
4 ounces french beans, cut into 3 inch lengths |
12 ounces prawns |
salt |
1/2-1 teaspoon ground mace |
8 ounces twisted pasta, cooked |
Directions:
1. Place milk in saucepan with onions, carrot, celery, bay leaves, cloves and peppercorns.
2. Bring just below boiling point, remove from heat and cover.
3. Leave for atleast 30 minutes for the flavors to infuse.
4. Strain and reserve the milk.
5. Melt butter in a pan.
6. Stir in flour and cook for 2 minutes.
7. beat in strained milk.
8. Bring to boil, stirring throughout and cook for 2-3 minutes until sauce is smooth and thick.
9. Add carrots, broccoli, red pepper, beans, prawns with salt and mace.
10. Cook over low heat for 15 minutes until its piping hot and the vegetables are tender.
11. Serve with pasta.
12. If you use fresh rather than frozen vegetables, blanch first in boiling, slated water for 3-5 minutes, drain well hen use.
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