Sauce
A dish made with butter and finely chopped onion.
contains glutencontains dairy
Ingredients
US
Metric
- 60 ml butter
- 15 ml finely chopped onion
- 1 slice carrot, cut in cubes
- 1 slice turnip, cut in cubes
- 60 ml flour
- 470 ml boiling water
- 120 ml stewed and strained tomato
- 5 ml salt
- 1 ml pepper
- Few grains cayenne
Make it lactose-friendly
- ¼ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Cook butter five minutes with vegetables. Add flour, with salt, pepper, and cayenne, and cook until flour is well browned. Add gradually water and tomato; cook five minutes, then strain.
Nutrition (estimated, per serving)
| Calories | 324 |
|---|---|
| Protein | 6.3 g |
| Fat | 23.7 g |
| Carbs | 24.6 g |
| Fiber | 6.1 g |
| Sodium | 1252 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States