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Mustard Sauce with Rosemary
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 shallot
- 100 grams Celeriac
- 100 grams Parsnips
- 2 Tbsps butter
- 250 milliliters Chicken broth
- 100 milliliters Whipped cream
- 1 tsp chopped rosemary
- 2 Tbsps Mustard
- salt
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Preparation steps
1.
Peel and dice the shallot, celery root, and the parsnip. Melt the butter in a saucepan, add the vegetables, and sauté briefly. Deglaze with the broth, bring to a boil, and cook for 10 minutes. Puree the vegetable mixture with the cream in a blender, then pass through a fine strainer.
2.
Heat the sauce before serving, and add the rosemary and mustard. Mix well, season to taste with salt, and serve.
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