Sauce Bourguignonne (red Wine, Tomato And Rosem
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | French | French, Sauces, Side dish, Vegetables | 8 | Servings |
INGREDIENTS
| 1 | c | Minced onion |
| 1 | c | Peeled & diced carrots |
| 1/2 | c | Diced celery |
| 3 | Garlic cloves | |
| 3 | c | Water |
| 1 | T | Tomato paste |
| 1 | c | Red wine |
| 2 | T | Dry red wine vinegar |
| Salt, to taste | ||
| 1 | T | Chopped fresh rosemary-=OR=- |
| 1 | t | dried rosemary |
| 1/2 | t | Dried thyme |
| 1 | t | Dried basil |
| 1/2 | t | White pepper |
| 1/3 | c | Cold water |
| 2 | T | Arrowroot or cornstarch |
INSTRUCTIONS
Saute onion, carrots, celery & garlic in 2 tsp. water for 5 min. Place in a heavy 3 quart pot along with remaining ingredients except 1/3 cup water & arrowroot. Bring to a boil, cover partially, and simmer for 15-20 minutes until vegetables are tender. Whisk together cold water & arrowroot until smooth & fully dissolved. Slowly pour into simmering sauce, stirring constantly. Lower heat & continue stirring as sauce thickens and becomes shiny, about 5 minutes. If necessary, add more dissolved arrowroot or cornstarch, a teaspoon at a time, until sauce reaches desired consistency. Variations: Substitute another cup of wine for one of the cups of water. OR Add 1 cup of sliced sauteed mushrooms to the sauce just before the arrowroot or cornstarch. "Vegetarian Times", January 1993
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Nutrition (calculated from recipe ingredients)
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Calories: 26
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 74.6mg
Potassium: 138mg
Carbohydrates: 4.5g
Fiber: 1.1g
Sugar: 1.9g
Protein: <1g