A Nod to the Irish


I dug into our new box of lamb and grilled some lamb chops with herbs de Provence. I also made some cabbage and carrots in white sauce. If you have not tried it, I find it to be quite pleasant.

1/2 savoy cabbage, sliced thinly
3-4 carrots, cut in coins
3 Tbsp. butter
3 Tbsp. flour
1 cup of milk
1 tsp. salt

Boil the carrots until almost done, then add the cabbage to the pot for about 4 minutes. You want the vegetables to be al dente, not limp. For the white sauce, melt the butter, add the flour, stirring, to form a roux, then add the milk, salt and pepper and stir with a whisk until thickened. Drain the vegetables and stir the white sauce in until all is coated.


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