Quick vegetable sauce
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Energy 586 kJ (140 kcal) 7 %
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Sugar 3.64 g 4 %
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Fats 10.6 g 15 %
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Saturates 1.74 g 9 %
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Sodium 0.465 g 19 %
% recommended daily amount for adults (Everything about GDA)
Certainly it is not necessary to introduce this sauce. Here's the instructions how to add a caramel flavor.
Ingredients
carrot | 4 pieces | 400 g | 170,1 kcal |
parsley | 2 pieces | 160 g | 100,9 kcal |
celery | 1/8 | 100 g | 49 kcal |
onion | 1 piece | 80 g | 32,9 kcal |
bay leaf | 3 pieces | 0.1 g | 0 kcal |
whole black pepper | 5 pieces | 0.07 g | 0 kcal |
allspice | 5 pieces | 0.16 g | 0 kcal |
double cream | 200-250ml {text:"If you want less fat use cream, but whipped cream gives better taste..."} |
200 ml | 649,2 kcal |
butter | 2 tbsp | 32 g | 234,6 kcal |
sunflower oil | 2 tbsp | 14 ml | 116,2 kcal |
salt | 1 tsp | 12 g | 0,6 kcal |
granulated sugar | 4 tsp | 24 g | 96,3 kcal |
bouillon cube | or meat broth | 13 g | 0,4 kcal |
Directions
- Cut the vegetables into smaller pieces.
- In a saucepan melt 2 tablespoons butter and add two tablespoons of oil, so butter will not burn.Keep the temperature at 120°C.
- Saute the onion until pink - about 1 minute, then add the carrots, celery, parsley, bay leaf, pepper, allspice and salt.
- Pour in about a liter of broth. If you do not have it, replace it by a liter of water with bouillon cube and cook until tender.
- Remove all spices from the mixture, so it is good to remember the number of leaves and spices.
- Pour as much water as you want to have sauce and blend everything well.
- Stir in the whipped cream or cream and season with salt to taste. It is usually necessary to add about 1/2 teaspoon salt and 1/2 tablespoon sugar.
- Stir well and then if needed add more salt and sugar.
- When the taste is as it should be, add cooked meat, let it boil and serve.
- prepare choped into small pieces:
- carrot...
- onion...
- celery...
- parsley...
- bay leaf, whole pepper and allspice...
- salt...
- in a saucepan melt 2 tablespoons butter...
- add two tablespoons of oil...
- 1 large onion finely chopped...
- about 100g celery... (in volume about 150ml)
- 4 middle size carrots...
- 2 parsley...
- 3 bay leaves...
- 5 pieces allspice, 5 pieces whole pepper, pour in about a liter of broth and cook until tender... (if you do not have it, replace it by a liter of water with bouillon cube)
- remove all spices...
- pour as much water as you want to have sauce...
- and blend everything well...
- gradually stir in cream...
- add salt to taste... (about 1/5 tsp)
- 1/2 tbsp sugar...
- stir well and then if needed add more salt and sugar...
- serve as you like it best...
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