Serves: 6
Total Calories: 47


1 cup low salt chicken stock
1 bay leaf
3/4 teaspoon flar leaf parsley, minced
1/4 teaspoon ground white pepper
1 carrot, peeled and sliced
2 tablespoons flour
2 tablespoons polyunsaturated margarine
1/2 cup evaporated milk
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder


Place the first six ingredients in a sauce pan and simmer covered for 15 minutes. Strain and set aside. Melt the margarine and add the flour until blended. Add the stock, milk, salt, pepper and garlic powder. Stir until thickened.

Nutritional Facts:

Serves: 6
Total Calories: 47
Calories from Fat: 15

This Bechamel recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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