Now Your Turn

Mock Hunter Sauce

Main Course | November 9, 2015 | By



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

salt, pepper

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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