Instructions: Prepare bechamel sauce.

Wash and peel carrots, cut into 1/2 cm slices.

Add chicken stock and butter, cover and cook (steam) gently until carrots are tender. Stir in Bechamel, cream and parsley, bring to the boil and serve.

*Bechamel (white) sauce
Melt the butter in a saucepan and add the flour, stirring with a wooden spoon. Add the milk gradually, stirring rapidly. When blended and smooth, add salt, pepper, nutmeg.

Add enough milk to obtain the consistency you require. Simmer gently for 5 minutes stirring the bottom regularly to ensure it doesnt burn.

Remove sauce from heat and whisk in combined egg yolk and cream. Sauce should be thick and creamy.

Do not reboil after adding egg yolk.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.