Modern Curried Vegetables

Ingredients

• 1 cup Potatoes, peeled and diced
• 1 cup Carrots, peeled and diced
• 0.5 cup Turnip, peeled and diced
• 0.5 cup Frozen peas
• 2 tablespoons Butter
• 2 slices Onion, thinly sliced
• 2 tablespoons All-purpose flour
• 0.75 teaspoon Salt
• 0.5 teaspoon Curry powder
• 0.25 teaspoon Black pepper
• 0.125 teaspoon Celery salt (A pinch)
• 1 cup Milk
• 2 tablespoons Fresh parsley, finely chopped
• 1.25 cups Carrots, peeled and cut into strips
• 0.5 cup Turnips, peeled and cut into strips
• 1.25 cups Cooked peas
• 3 tablespoons Butter
• 3 tablespoons All-purpose flour
• 1 cup Chicken stock
• 0.5 cup Heavy cream
• 2 Egg yolks
• 0.5 tablespoon Lemon juice

Instructions

1. 1In a medium saucepan, combine potatoes, carrots, and turnip with salted water. Bring to a boil and cook until vegetables are tender, about 15 minutes.
2. 2Drain the cooked vegetables and add the frozen peas. Set aside.
3. 3In a separate saucepan, melt butter over medium heat. Add onion slices and cook until softened, about 5 minutes. Remove the onion slices. Add flour and cook for 1 minute, stirring constantly. Gradually whisk in scalded milk until smooth. Add salt, curry powder, pepper, and celery salt. Simmer for 5 minutes, stirring occasionally, until the sauce has thickened.
4. 4Pour the curry sauce over the cooked vegetables and peas. Gently stir to combine. Sprinkle with finely chopped parsley before serving.
5. 5Clean carrots and turnips and cut into strips. Cook carrots and turnips separately in boiling salted water until soft. Drain and add cooked peas.
6. 6In a saucepan, melt butter over medium heat. Add flour and cook for 1 minute, stirring constantly. Gradually whisk in chicken stock until smooth. Add cream. Season to taste with pepper and salt. Simmer for 5 minutes, stirring occasionally, until the sauce has thickened.
7. 7Reheat the vegetables in the sauce. Just before serving, add egg yolks and lemon juice. Stir gently to combine.