Ingredients with Measurements:
- 1 lb. mixed vegetables (carrots, potatoes, onions, bell peppers, zucchini)
- 2 tbsp. olive oil
- Salt and pepper to taste
- 1 cup white wine
- 1 cup chicken or vegetable broth
- 2 tbsp. butter
- 2 tbsp. all-purpose flour
- 1 tbsp. chopped fresh parsley
Special equipment needed:
- Baking sheet
- Saucepan
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the vegetables into bite-sized pieces and place them on a baking sheet.
3. Drizzle the vegetables with olive oil and season with salt and pepper.
4. Roast the vegetables in the oven for 25-30 minutes, or until they are tender and lightly browned.
5. While the vegetables are roasting, make the Bercy sauce.
6. In a saucepan, combine the white wine and broth and bring to a simmer.
7. In a separate pan, melt the butter over medium heat.
8. Add the flour to the butter and whisk until smooth.
9. Gradually pour the wine and broth mixture into the flour mixture, whisking constantly.
10. Cook the sauce for 5-7 minutes, or until it thickens.
11. Stir in the chopped parsley.
12. Serve the roasted vegetables with the Bercy sauce on top.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Roasting temperature: 400°F (200°C)
Serving size:
4 servings
Nutritional information:
Calories: 190
Fat: 10g
Carbohydrates: 18g
Protein: 4g
Sodium: 300mg
Fiber: 4g
Substitutions for ingredients:
- Any combination of vegetables can be used.
- Red wine can be used instead of white wine.
- Cornstarch can be used instead of flour for a gluten-free option.
Variations:
- Add garlic or herbs to the roasted vegetables for extra flavor.
- Use vegetable broth instead of chicken broth for a vegetarian option.
- Add cooked chicken or shrimp to the dish for a protein boost.
Tips and tricks:
- Cut the vegetables into similar sizes to ensure even roasting.
- Don't overcrowd the baking sheet, or the vegetables will steam instead of roast.
- Use a whisk to prevent lumps in the Bercy sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the vegetables and sauce in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the roasted vegetables and Bercy sauce on a large platter for a family-style meal.
Garnishes:
Sprinkle chopped fresh herbs, such as thyme or rosemary, on top of the dish for a pop of color.
Pairings:
This dish pairs well with a crusty baguette and a crisp white wine.
Suggested side dishes:
Serve the roasted vegetables with a side salad or steamed rice.
Troubleshooting advice:
If the Bercy sauce is too thick, add more broth or wine to thin it out. If it's too thin, simmer it for a few more minutes to thicken.
Food safety advice:
Make sure the vegetables are cooked to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
Food history:
Bercy sauce is a classic French sauce made with white wine, shallots, and butter. It is often served with fish or seafood dishes.
Flavor profiles:
The roasted vegetables are sweet and savory, while the Bercy sauce is tangy and buttery.
Serving suggestions:
Serve the roasted vegetables and Bercy sauce as a main dish or as a side dish to accompany a protein.
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Region: French