Ingredients
- 3 garlic (cloves)
- 3 pot along with remaining ingredients except
- 240 ml wine (red)
- 130 gr carrots
- 120 gr onion
- 80 ml water
- 50 gr celery
- 18 gr tomato paste
- 16 gr arrowroot
- 10 ml water
- 3 gr rosemary (fresh)
- 1 gr rosemary (dried)
- 1 gr thyme (dried)
- 1 gr basil (dried)
- 1 gr 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 1090ºC rom the MM database of Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com
