• Potatoes
• Carrots
• Parsnips
• Swede
• Beetroot
• Onions
• Leeks
• Cauliflower

1oz butter
8oz finely sliced onions
1oz plain flour
3/4 pint of milk
Salt and pepper
1/4 teaspoon of sugar
Cayenne pepper

1. Melt down the butter in a medium sized saucepan, on a low heat.
2. Sweat the onions gently for around 10 - 15 mins. Keep heat low so as not to brown the onions.
3. Add the flour, and stir in to onion.
4. Gradually add milk a little at a time until it reaches a consistency that coats the back of a metal spoon, but is also pourable. Turn up heat so the sauce bubbles and thickens.
5. Add seasoning, sugar and cayenne pepper, and leave to simmer for around 15 mins on a low heat - stirring periodically to prevent the sauce sticking to base of pan.
6. Run the sauce through a blender, or blend with a hand blender in the saucepan.
7. Add seasoning to taste if required, and serve with your favourite lamb dish.

A perfect combination to enhance the flavour of lamb.