Light Sauce BourguignonneSubmitted by bombshelle15
Makes 8 servings
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Red wine, tomato and rosemary sauce with cornstarch in place of butter-and-flour roux. Try it on any pasta.
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Ingredients
| 1 |
cup onion, minced |
| 1 |
cup carrot, diced |
| 1/2 |
cup celery, diced |
| 3 |
cloves garlic, minced |
| 3 |
cups water |
| 1 |
tbsp tomato paste |
| 1 |
cup red wine |
| 2 |
tbsp red wine vinegar |
| 1 |
pinch salt |
| 1 |
tbsp rosemary, chopped fresh |
| 1/2 |
tsp dried thyme |
| 1 |
tsp dried basil |
| 1/2 |
tsp pepper |
| 1/3 |
cup cold water |
| 2 |
tbsp cornstarch |
Directions
- In a skillet over medium heat, cook the onion, carrots, celery and garlic, stirring, in a little water for 5 minutes. Transfer the sauteed vegetables to a large pot. Stir in the remaining ingredients except the 1/3 cup water and cornstarch. Bring to a boil, cover witht he lid ajar, and simmer until the vegetables are tender, about 15-20 minutes.
- Whisk together the cold water and cornstarch until smooth. Pour slowly into the simmering sauce, stirring constantly. Lower the heat and continue stirring as the sauce thickens and becomes shiny, about 5 minutes. If necessary, add more dissolved cornstarch, a tsp at a time, until the sauce reaches desired consistency.
- From the Vegetarian Times Complete Cookbook.
Categories
Vegetables, Main Dish, FrenchGerman, Boil, Simmer, Stir Fry, Vegetarian
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Serving Size 173.5g |
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Amount Per Serving |
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| Vitamin A 35% |
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Vitamin C 5% |
| Calcium 3% |
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Iron 3% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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