Ingredients
1 tbsp (10 g) vegetable oil
1 tbsp (10 g) finely chopped pickle
1 tbsp (10 g) chopped cauliflower (pickled)
1/2 finely chopped carrot (pickled)
1 tsp (5 ml) vinegar
1 tbsp (10 g) powdered sugar
1/2 tsp (3 g) a mixture of black pepper, allspice, caraway and paprika
1 tsp (5 g ) tomato paste
1 tbsp (10 g) starch
1 tsp (5 ml) grape brandy or cognac
1 cup (200 ml) strong broth
Method
In hot vegetable oil add chopped vegetables and sauté for 5-6 minutes. Of starch, sugar, tomato paste, vinegar, brandy, spices and broth is prepared slurry, to which is added steamed vegetables. The mixture is boiled for 5 minutes on low heat to thicken, stirring to not burn. The sauce is served in small porcelain cups, which are immersed in consumption bits of roasted meat.
Containers:
Difficulty
Average
Tested
0 users