Mock Hunter Sauce
3 tbsp vegetable oil
1 large onion ( peeled, choped)
1 cup celery root (peeled, choped)
1 cup parsnips ( peeled , choped)
1 cup carrots ( peeled, choped )
4 cups vegetable stock
grated rind of 1/2 lemon
2 bay leaves
1 tablespoon yellow mustard
1 tablespoon lemon juice
1/2 cup sour cream or whipping cream
2 tbsp sugar
1 pkg Gardein beefless tips
In a large pot heat the vegetable oil and saute all the vegetables for 10 minutes. Add the salt, pepper, lemon zest, bay leaves and cook for about 5 minute. Add the vegetable stock and cook in low fire for about 1/2 hours, covered. When the vegetable are tender put them in the food processor and mashed them. Set aside.
Make caramelized sugar. Heat another skillet with 2 tbsp oil and cook the sugar with a whisk until it caramelizes, add the flour and cook for a minutes. Remove from heat and keep mixing with the whisk to help cool down the roux. When cool add the mashed vegetable, sour cream , mustard and a beefless tips. Add more salt , pepper, and lemon juice if you needed and heat through.
Serve with bucatini .Sprinkle with parsley.
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