| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
French |
Side dish, Sauces, Vegetables, French |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Minced onion |
| 1 |
c |
Peeled & diced carrots |
| 1/2 |
c |
Diced celery |
| 3 |
|
Garlic cloves |
| 3 |
c |
Water |
| 1 |
tb |
Tomato paste |
| 1 |
c |
Red wine |
| 2 |
tb |
Dry red wine vinegar |
|
|
Salt, to taste |
| 1 |
tb |
Chopped fresh rosemary-=OR=- dried rosemary) |
| 1/2 |
ts |
Dried thyme |
| 1 |
ts |
Dried basil |
| 1/2 |
ts |
White pepper |
| 1/3 |
c |
Cold water |
| 2 |
tb |
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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