would this work with Lower Carb Barley Flour?
--- In Healthy_Recipes_
>
> Roasted Vegetable Gravy - 3g Carbs, Trace Fiber
>
> Recipe By:
> Serving Size: 7
> Preparation Time: 0:00
> Categories: Condiment Low Cal (Less than 300 cals)
> Lower Carbs Veggie
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ ------------
> 2 tablespoons unsalted butter -- PLUS 1 teaspoon
> 3 tablespoons all-purpose flour -- PLUS 1 teaspoon
> Roasted vegetable stock -- heated (Recipe Below)
> 1/4 teaspoon salt
> 1/4 teaspoon freshly ground black pepper
>
> Melt butter in a 1 1/2 to 2-quart heavy saucepan over moderate heat. Whisk in flour to make a roux and cook, whisking, until pale golden, 2 to 3 minutes. Add stock in a steady stream, whisking constantly, and bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until slightly thickened, about 8 minutes. Stir in salt and pepper.
>
> the gravy can be made up to one day ahead. Cool completely, uncovered, then refrigerate, covered. Reheat over moderately low heat.
>
> Makes 3 1/2 cups (7 one-half cup servings).
>
> AuthorNote: This is delicious ladled over mashed or roasted potatoes, rice, barley... You get the picture.
>
>
>
> Roasted Vegetable Stock
>
> 3/4 pound cremini mushrooms, trimmed and halved
> 1/2 pound shallots, (6 small or 4 medium), unpeeled, quartered
> 1/2 pound carrots, (3 medium), cut into 1-inch pieces
> 1 red bell pepper, cored, seeded, and cut into 1-inch pieces
> 2 garlic cloves, coarsely chopped
> 4 fresh flat-leaf parsley sprigs, including long stems
> 3 fresh thyme sprigs
> 1 tablespoon olive oil
> 1/2 cup dry white wine
> 1 Turkish bay leaf, or 1/2 California bay leaf
> 1/2 cup canned crushed tomatoes
> 4 cups water
> 3/4 teaspoon salt
>
> Put rack in middle of oven and preheat the oven to 425F.
>
> Toss mushrooms, shallots, carrots, bell pepper, garlic, and parsley and thyme sprigs wit oil in a flameproof roasting pan. Roast, stirring occasionally, until vegetables are golden, 35 to 40 minutes.
>
> Transfer vegetables with a slotted spoon to a 4-quart saucepan. Straddle roasting pan across two burners, add wine, and deglaze by boiling over moderate heat, scraping up brown bits, 1 to 2 minutes. Transfer liquid to saucepan, add remaining ingredients, and bring to a boil. Reduce heat and simmer, covered, stirring occasionally, for 45 minutes.
>
> Pour stock through a fine-mesh sieve into a bowl, pressing hard on solids; discard solids. If not using right away, cool completely, uncovered, then refrigerate, covered. The stock can be refrigerated for up to 1 week or frozen for up to 1 month.
>
> Makes 3 1/2 cups.
>
> Source: "Gourmet Today by Ruth Reichl, 2009."
> S(Formatted by Chupa Babi): "Jan 2010"
> Yield: "3 1/2 cups"
> Start to Finish Time: "2:45"
> - - - - - - - - - - - - - - - - - - -
>
> Per Serving (excluding unknown items): 41 Calories; 3g Fat (71.4% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 77mg Sodium
>
> Exchanges: 0 Grain(Starch)
>
No comments:
Post a Comment