Description
This sauce is well served with dishes of vegetables, e.g. potato or vegetable cutlets, baked vegetables or potatoes and meatballs from cereals, vegetables, pasta or cereal casseroles.
Ingredients
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Chicken breast
200 g
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Water
250 ml
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Cream
300 ml
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Celery root
100 g
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Onion
50 g
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Flour
20 g
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Salt
-
Carrots
1 piece
Cooking
Prepare the products. I have weight just 1 smoked fillet turned out.
Chop onion, celery grate on a coarse grater, meat slice.
Meat skip through Mincer. Add water and cream, put on fire and simmer for 10 minutes. I was too lazy to get the grinder and I cut the meat and blend in a blender together with water.
Poured the contents of the bowl into the pot (the recipe, i.e. extinguished 10 minutes).
Added the cream.
Go ahead. Onions and celery fry in vegetable oil for 3 minutes
Add the flour and fry for 1 more minute.
Put the onion into the sauce, add salt and pepper to taste and stew until thick sour cream.
Carrots grate on a fine grater and squeeze the juice.
Remove the sauce from fire, to pour in carrot juice and mix well. If the sauce get too thick, slightly dilute it with boiled water.
At this stage, we can finish our movements, but I wanted more homogenous. So I sent the sauce back into the blender and have him whipped. Now and appearance and texture of the sauce is quite suit me.
Very gentle, quite thick and very flavorful sauce. My God, what flavor)))
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