Bake-a-roux
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seasoning | 1 | Servings | ||
INGREDIENTS
| 8 | c | All-purpose flour |
| 4 | c | Cooking oil |
INSTRUCTIONS
Mix flour and oil together in a heavy ovenproof container. Place on center shelf in preheated 400ø oven. Bake at this temperature for 1-1/2 to 2 hours. Set timer, and stir roux every 15 minutes. Roux should be a caramel color when done. Remove from oven, cool, transfer to containers with tight-fitting lids and store in refrigerator until need ed. Roux may also be frozen. Yield: enough roux for 4 to 6 pots of gumbo. MAKES 1 RECIPE, ENOUGH FOR 4-6 POTS OF GUMBO! From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 11348
Calories From Fat: 7790
Total Fat: 881.8g
Cholesterol: 0mg
Sodium: 20mg
Potassium: 1070mg
Carbohydrates: 763.1g
Fiber: 27g
Sugar: 2.7g
Protein: 103.3g