Ingredients
- 3 garlic (cloves)
- 3 pot along with remaining ingredients except
- 1 c wine (red)
- 1 c carrots
- 1 c onion
- 3/8 cup water
- 1/2 c celery
- 1 tb tomato paste
- 2 tb arrowroot
- 2 tsp water
- 1 tb rosemary (fresh)
- 1 ts rosemary (dried)
- 1/2 ts thyme (dried)
- 1 ts basil (dried)
- 1/2 ts pepper (white)
simmer for 15-20 minutes until vegetables 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 minutes. If necessary, 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. "Vegetarian Times", January 1993 From the MM database of Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com
