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Ingredients
- 4 med green (or possibly white) chokoes
- 3 x egg yolks
- 2 Tbsp. flour
- 2 c. lowfat milk
- 2 Tbsp. butter
- 3 Tbsp. minced parsley
- 1/2 tsp salt salt and pepper to taste
Directions
- Peel and cut chokoes into 3 cm pcs. Boil in sufficient water with half tsp. salt, to cover choko pcs till tender, but not soft. Remove from pan, strain and place in deep serving dish. Allow to cold. Heat butter in a sauce pan and add in flour. Mix well and cook for 1 minute.
- Remove from heat. Add in lowfat milk gradually to the flour and butter mix. Blend gradually. Bring back to boil stirring constantly. Simmer for 2-3 min.
- Beat egg yolks in a bowl. Beat in a few Tbsp. of warm sauce. Return to remaining sauce. Season with salt and pepper to taste. Pour over choko pcs. Sprinkle with minced parsley. Serve with roast chicken and freshly baked bread.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 545g | |
| Calories 469 | |
| Calories from Fat 246 | 52% |
| Total Fat 28.01g | 35% |
| Saturated Fat 17.7g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 1547mg | 64% |
| Potassium 816mg | 23% |
| Total Carbs 36.98g | 10% |
| Dietary Fiber 0.8g | 3% |
| Sugars 25.53g | 17% |
| Protein 18.62g | 30% |
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