Creamy Spiced Parsley Sauce Recipe

About this recipe

A rich and flavorful Jain-friendly sauce made with a blend of spices and fresh parsley, perfect for enhancing your dinner dishes. This vegetarian recipe is quick to prepare and ideal for solution seekers looking for a versatile accompaniment.

Ingredients

• 1 Kg Caputo Cuor Di Cerali, 1Kg
• 6 X 1 L Candia Just Milk Semi Skimmed
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• 50G Picard Chopped Flat Parsley
• - Tata Salt
• - Schwartz Paprika

Instructions

1. 1. Heat a pan over medium heat and allow any remaining juices from your base to boil down until only drippings remain.
2. 2. Add 3 tablespoons of flour to the drippings and stir continuously until the mixture is well combined and lightly browned.
3. 3. Stir in 1/2 teaspoon of salt, 1/8 teaspoon of pepper, and 1/4 teaspoon of paprika, ensuring the spices are evenly distributed.
4. 4. Gradually pour in 1 1/2 cups of milk while stirring constantly to achieve your desired sauce thickness.
5. 5. Cook the mixture over medium heat, stirring frequently, until it thickens to a creamy consistency.
6. 6. Stir in 1 teaspoon of finely chopped parsley and mix well. Remove from heat and serve warm as a topping or side.