Parsley Sauce
Source of Recipe
Brenda-Lee Olson
Recipe Introduction
Original recipe from essortment.com adapted to GF by BL Olson
List of Ingredients
1 Tablespoon cf margarine (or ghee)
1 Tablespoon gf flour
1 teaspoon minced garlic (or two cloves, chopped)
1 cup milk substitute
Seasoning to taste
2 Tablespoons fresh parsley, chopped finely (or 1 Tablespoon dried parsley)
Recipe
Melt the butter in a saucepan.
Add the garlic and let it cook over a low heat for 3 minutes.
Add the flour and seasoning and blend well.
Add the milk substitute, little by little, stirring continuously until the sauce is thick and creamy.
If you add too much milk, thicken it with a little bit of potato flakes.
Remove from heat and stir in the parsley.
Author's Note: This is served with Sajta (Andean Chicken Stew) found in the Index.
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