| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dutch | 1 | Servings | |
INGREDIENTS
| 1/2 | lb | Butter |
| 1 1/2 | Ribs celery; diced fine | |
| 1 | md | Carrot; diced fine |
| 1/2 | md | Onion; diced fine |
| 1 1/2 | c | Flour |
| 3 | c | Water |
| 3 | c | Milk |
| Salt; (to taste) | ||
| Pepper; (to taste) | ||
| 1/2 | lb | Bacon; cooked and diced |
| 1 | lb | Potatoes; cooked and diced |
INSTRUCTIONS
In a heavy saucepan or Dutch oven, melt butter, saute celery, carrots, and onion until tender. With a wire whisk, slowly add flour to make a roux (it will be very thick). Cook and stir until roux bubbles, but don't brown. While stirring with a wire whisk, add water to make a smooth sauce, then add milk, salt, pepper, bacon and potatoes. Makes 8 cups. Recipe: Emma Krumbee's in Belle Plain, MN Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 28, 98, converted by MM_Buster v2.0l.
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