ingredients
serves 4
1 tablespoon olive oil
3 scallions, trimmed and white and green parts chopped separately
1 level tablespoon All purpose flour
1/2 pint vegetable stock
1 pound carrots, peeled and sliced diagonally
Freshly ground black pepper
1 medium green pepper, de-seeded and cut into short strips
2 level tablespoons Greek yoghurt
1 teaspoon lemon juice
method
1. Heat the oil in a large skillet and fry the white part of the scallions in it over a moderate heat for 3 minutes. Stir in the flour and cook for 1 minute, then mix in the stock a little at a time and bring to the boil, stirring continuously. Reduce the heat and simmer for 3 minutes, stirring frequently, until the sauce has thickened.
2. Stir the carrots into the sauce and season with pepper. Cook, uncovered, for 8 minutes, stirring occasionally. Add the green pepper, cover and cook for a further 3-4 minutes, until the vegetables are tender.
3. Mix the yoghurt and lemon juice into the sauce and heat gently for 1 minute, but do not boil or the sauce may curdle.
4. Pour the vegetables and sauce into a warmed serving dish. Sprinkle with the green part of the scallions before serving.
