Marsala Quinoa Gravy
INGRÉDIENTS
- 1/4 cup canola oil 60 mL
- 1/2 medium white onion, chopped
- 1 tsp crushed garlic 5 mL
- 1 cup Marsala wine 250 mL
- 3 cups low sodium chicken broth 750 mL
- 1/2 cup quinoa flour 125 mL
- 1 tsp salt 5 mL
- 1/4 tsp black pepper 1 mL
PRÉPARATION
- 1. In small sauté pan, heat canola oil for about 1 minute on medium heat. Reduce heat to low and add onion and crushed garlic. Sauté for about 4-5 minutes or until onion begins to brown.
- 2. In blender, place onion and garlic mixture, Marsala wine and chicken broth. Blend until smooth.
- 3. In medium saucepan, pour contents of blender and simmer 1-2 minutes on low-medium heat.
- 4. Sift quinoa flour into saucepan, 2 Tbsp (30 mL) at a time. Whisk until combined after each addition. When all quinoa flour is added, cook 10 minutes on low heat or until sauce thickens to gravy consistency. Add salt and pepper
RENDEMENT
3 1/2 cups (875 mL)
PORTION
1/4 cup (60 mL)
VALEUR NUTRITIVE
Per Serving
| Calories | 80 |
| Lipides | 5 g |
| Gras saturés | 0 g |
| Cholestérol | 0 mg |
| Glucides | 6 g |
| Fibres | 1 g |
| Sucres | 3 g |
| Protéines | 1 g |
| Sodium | 290 mg |
| Potassium | 9 mg |
