150g new potatoes, boiled and mashed
1 courgette (about 180g), sliced and sauteed in a little olive oil
1 carrot, sliced and steamed
200g Brussels sprouts, steamed
1 serving Herb Veloute
Herb Veloute
1 pint vegetable stock
20g cornflour
60ml single cream
handful each fresh parsley, chives, chervil & tarragon
Mix the cornflour with a little cold stock, then gradually add the rest of the stock and cook over medium heat, stirring, until the sauce has thickened.
Add the cream and herbs and simmer for 2-3 minutes.
Makes 4 servings
Nutrition Data per serving
Calories (kcal) 55.4
Carbohydrate (g) 6.6
Protein (g) 0.9
Fat (g) 2.9
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