| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Thnksgiving, Gravy |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1 |
|
Carrot diced |
| 1 |
|
Onion,small,diced |
| 1 |
|
Celery heart,diced |
| 2 |
|
Celery stalks,diced |
| 1/2 |
|
Bay leaf,small |
| 1/4 |
ts |
Thyme,dried |
| 1/4 |
c |
Pastry flour,whole-wheat |
| 5 |
|
Peppercorns,black or white |
| 1/4 |
c |
Parsley,fresh,coarse chopped |
| 4 |
c |
Water |
| 4 |
c |
Stock,vegetable,homemade |
|
|
Rock salt,ground |
|
|
Pepper,freshly ground |
INSTRUCTIONS
Heat the oil in a heavy saucepan. Mix the diced carrot, diced onion, diced
celery heart or diced celery and saute until it begins to brown. Add the
flour and stir until brown. Add the peppercorns and the parsley. Stir well
and add the water and stock. Simmer for 2 hours, stirring occasionally.
Sauce should be the consistency of whipping cream. Strain.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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