Sauce
A dish made with butter and finely chopped onion.
contains glutencontains dairy
Ingredients
US
Metric
- ¼ cup butter
- 1 tablespoon finely chopped onion
- 1 slice carrot, cut in cubes
- 1 slice turnip, cut in cubes
- ¼ cup flour
- 2 cups boiling water
- ½ cup stewed and strained tomato
- 1 teaspoon salt
- ⅛ teaspoon 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