- 1 Knorr Chicken Stock Pot
- 200 grams white breadcrumbs (a day old), finely processed
- 600 ml semi-skimmed milk
- 1 fresh bay leaf
- 1 onion peeled
- A few cloves
- A pinch of nutmeg
- 15 grams butter
Place the milk in a pan. Cut the onion in half and use the cloves to secure a bay leaf to it. Add that to the pan.
Add the butter, a pinch of nutmeg and the Knorr Chicken Stock Pot to the pan, and stir it all in. Bring the pan to the boil.
Take out the onion and stir in the ‘day old’ breadcrumbs. Cook slowly for 5–6 minutes to thicken the sauce and then pour it into a serving jug.
Cover the jug with cling film and keep somewhere warm until it’s time to serve.
Tip: However much sauce you make, stick to a 3:1 ratio. For example, 3 times the amount of milk to 1 times the volume of breadcrumbs, so 600ml milk and 200g of breadcrumbs as used here. Nice and simple!, Healthy Tips: Use wholemeal breadcrumbs rather than white breadcrumbs. Try Flora Buttery rather than butter.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||124.96 kcal|
|Protein (g)||4.55 g|
|Sugar (g)||4.59 g|
|Fat (g)||3.42 g|
|Fibre (g)||0.78 g|
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