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A perfect recipe for Béchamel sauce, but without milk and butter and with the flavour of parsnips. You can also serve this sauce to guests on a lactose-free diet or vegans for this reason.

Makes 1100g.

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Allergens and dietary requirements

  • Gluten
  • Celery
  • Vegan

Ingredients

200
ml
parsnip juice
750
ml
vegetable stock
50
ml
grapeseed oil
2
leaves
bay leaf
2
sprigs
thyme
60
g
flour
50
ml
olive oil
as needed
salt

Scale recipe

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