6 carrots
125 ml parsley, finely chopped 1/2 cup
1 large onion, finely chopped
50 ml dill, finely chopped 1/4 cup
50 ml butter 1/4 cup
300 ml milk 1 1/2 cup
45 ml flour 3 tbsp
5 ml basil 1 tsp
Boil carrots and onions in water until tender. Mix flour and milk together until smooth; set aside. Melt butter in a saucepan, add flour and milk mixture; stir until thickened and smooth. Add the rest of the ingredients.
Serves 4