Ingredients:
1/2 cup chicken stock
3 cups celery, chopped
1 carrots, thinly sliced
1/4 teaspoon rosemary
2 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon white pepper
1 cup milk
Directions:
Simmer vegetables and rosemary in stock until tender (10 – 15 minutes.).
In another sauce pan melt butter; blend in flour, salt and pepper.
Add milk, cook until thickened.
Stir sauce into undrained vegetables.
Servings: 6
Time preparation: 15 min.
Time total: 15 min.