See below ingredients and instructions of the recipe
1 c Minced onion Salt; to taste
1 c Peeled diced carrots 1 tb Chopped fresh rosemary; -OR-
1/2 c Diced celery 1 ts -Dried rosemary)
3 Garlic cloves 1/2 ts Dried thyme
- pressed or minced 1 ts Dried basil
3 c Water 1/2 ts White pepper
1 tb Tomato paste 1/3 c Cold water
1 c Red wine 2 tb Arrowroot or cornstarch
2 tb Dry red wine vinegar
Saute onion, carrots, celery garlic in 2 tsp. water for 5 min. Place in
a heavy 3-qt. pot along with remaining ingr. except 1/3 cup water and
arrowroot. Bring to a boil, cover partially, and simmer for 15-20 min.,
until veg. are tender. Whisk together cold water arrowroot until smooth
fully dissolved. Slowly pour into simmering sauce, stirring constantly.
Lower heat continue stirring as sauce thickens and becomes shiny, about 5
min. If necessry, add more dissolved arrowroot or cornstarch, a teaspoon at
a time, until sauce reaches desired consistency.
Variations: Substitute another cup of wine for one of the cups of water. OR
Add 1 cup of sliced sauteed mushrooms to the sauce just before the
arrowroot or cornstarch.
From: the January 1993 issue of Vegetarian Times
FROM: JANICE MESSALI (SWSH14B)