Some readers asked what Kitchen Bouquet (an ingredient in my pot roast post) was. Although it’s available in most US supermarkets, here’s a DIY version.
Preparation Time : 0:15
Cook Time: 1:15
Categories: Condiment [Sauce], CopyCat
Ingredients
2 tablespoons butter
1 carrot, diced
1 onion, diced
1 stalk celery, diced
1 turnip (or 1 parsnip), diced
12 peppercorns
1/4 cup flour
salt and pepper, to taste
1 quart vegetable broth
1 tablespoon fresh lemon juice
Directions
Melt butter over medium heat in a heavy skillet. Add onion, carrot, onion, celery, turnip and peppercorns. Cook until it browns. Incorporate flour, stirring until it coats the vegetables.
Gradually stir in broth, deglazing pan and mixing with flour.Bring to full boil.
Cover. Reduce heat and simmer 1 hour.
Add lemon juice, stir and run through sieve. Store in container. *see Notes
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NOTES : *Can be frozen it in ice cube trays and then put them in a container in the freezer (I wrap them in parchment paper so they don't stick to each other) and use them that way.
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Per Recipe (excluding unknown items): 1084 Calories; 39g Fat (31.9% calories from fat); 31g Protein; 157g Carbohydrate; 21g Dietary Fiber; 72mg Cholesterol; 6885mg Sodium. Exchanges: 8 1/2 Grain(Starch); 5 Vegetable; 0 Fruit; 8 1/2 Fat.
