Ingredients:
1 kilo gluten or vegemeat, cut into serving pieces
3 teaspoons flour
2 tablespoons oil
2 teaspoons chopped parsley
5 small carrots, cut into chunks
2 pieces of onions, quartered
2 cups vegetable broth
Pinch of salt
Sauce:
1/2 cup flour
1-1/3 cups milk
1 teaspoon salt
1 cup grated cheese
Pinch of nutmeg
Dash of cayenne
How to cook Vegetable Fricassee:
- Coat the gluten pieces with flour and sprinkle with salt and pepper.
- Brown slowly in a heavy skillet.
- Pour in broth and add parsley, then add carrots and onions.
- Cover and allow to simmer over slow heat until gluten and vegetables are done.
- Arrange in a serving dab and keep warm. Reserve stock for sauce.
- Mix flour and 1/3 cup of the milk to a smooth paste.
- Add to stock, stirring constantly.
- Gradually, add remaining milk and bring to a boil, stirring until sauce boils and thickens.
- Add seasonings and cheese. Continue cooking until cheese has melted.
- Pour over gluten and vegetables and sprinkle with parsley. Yield: 12 servings.
