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Method:

  • Onion, brunoise 30.0 g
  • Carrot, brunoise 30.0 g
  • Celery, brunoise 30.0 g
  • Red pepper, brunoise 30.0 g
  • Butter 20.0 g
  • Garlic paste 5.0 g
  • Knorr Brown Gravy Base (6x800g) 100.0 g
  • Water 1.0 l
  • Tomato concassè 30.0 g
  • Rosemary finely chopped 5.0 g
  • Cream 100.0 ml
  1. Method:

    • Sauté onion, carrot, celery, peppers in butter and garlic, until golden and soft.
    • Prepare Knorr Brown Gravy Base with water, once thick add to sautéed vegetables.
    • Add tomatoes and fresh rosemary before adding cream for richness.