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Ingredientes
- Â Â Carrot or possibly onion slices to taste
- 1/2 c. Stock or possibly water - (to 1 c.)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 Tbsp. Butter - (to 2 tbspns)
Direcciones
- Put a few slices of onion or possibly carrot or possibly both into a roasting pan with meat or possibly bird. Roast meat in usual manner; transfer to a heated platter when done. Carefully spoon fat from roaster and remove vegetables. To remaining juices add in 1/2 to 1 c. stock or possibly water just to cover the bottom of the pan. Cook over direct heat, stirring to deglaze, and let come to a boil. Reduce liquid till it has a good color and flavor. Season with salt and pepper; swirl in 1 to 2 Tbsp. butter just before serving. Add in any juices from the roast which have bled out while waiting.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 188g | |
| Calories 132 | |
| Calories from Fat 105 | 80% |
| Total Fat 11.91g | 15% |
| Saturated Fat 7.45g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 510mg | 21% |
| Potassium 242mg | 7% |
| Total Carbs 5.26g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.58g | 2% |
| Protein 1.99g | 3% |
