Béchamel Sauce

• 300 ml milk
• a few slices of carrot
• a few slices

This is a marvellously quick way of making this sauce if you already have roux made. Put the cold milk into a saucepan with the carrot, onion, peppercorns, thyme and parsley. Bring to the boil, simmer for 4–5 minutes, remove from the heat and leave to infuse for ten minutes. Strain out the vegetables, bring the milk back to the boil and thicken with roux to a light coating consistency. Season w