Sourdough bread sauce

Easy Cook - - 12 GREAT SIDES -

Serves 6- 8 Prep 5 mins Cook 25 mins 80g sourdough bread

(around 2 slices) 2 large shal­lots, peeled 12 cloves 2 fresh bay leaves 3 black pep­per­corns 500ml whole milk 1 tsp dark rye flour or

whole­meal flour 25g but­ter 1/2 tsp freshly grated nut­meg 50ml dou­ble cream 50ml but­ter­milk thyme leaves (op­tional)

1 Blitz the bread to crumbs in a food pro­ces­sor. Stud the shal­lots with cloves, put in a pan with the bay, pep­per­corns and milk. Heat gen­tly for 20 mins. Pour through a sieve into a clean pan; dis­card the aro­mat­ics.

2 Heat the in­fused milk un­til sim­mer­ing, then add the flour, bread­crumbs, but­ter and nut­meg. Add the cream and but­ter­milk, and sea­son. Cook for 6- 8 mins or un­til thick­ened. Can be made up to two days ahead or frozen for two months. Re­heat gen­tly on the hob. Sprin­kle over the thyme, if us­ing. PER SERV­ING (8) 134 kcals, fat 9g, sat­u­rates 5g, carbs 10g, sug­ars 4g, fi­bre 1g, pro­tein 4g, salt 0.3g

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