{"id":649,"date":"2015-11-18T00:48:59","date_gmt":"2015-11-18T08:48:59","guid":{"rendered":"https:\/\/dwaynejeng.com\/blog\/?p=649"},"modified":"2016-05-23T01:25:59","modified_gmt":"2016-05-23T08:25:59","slug":"ingredient-challenge-4-roasted-veggies-with-veloute-sauce","status":"publish","type":"post","link":"https:\/\/dwaynejeng.com\/blog\/2015\/11\/18\/ingredient-challenge-4-roasted-veggies-with-veloute-sauce\/","title":{"rendered":"Ingredient Challenge #4: Roasted Veggies with Veloute Sauce"},"content":{"rendered":"

\"20151025_000221\"<\/a><\/p>\n

Saturday, October 24, 2015 – Another ingredient challenge. My friend Crystal picked beets, parsnips, fennel, chicken stock, and onion. The chicken stock was an interesting one. Now, I could make soup, but that would be too obvious. So instead, I made a sauce, roasted the veggies, and topped them with the sauce.<\/p>\n

<\/p>\n

Specifically, veloute sauce<\/a>. For those who didn’t take a French cooking class, veloute sauce is made from a roux (butter and flour) and chicken stock. I also sauteed the onions in the butter before making the sauce, for added flavor. For the veggies, I decided roasting would be the best way. Not sure why. Laziness, I suppose. And fennel tastes like licorice, so I figured the best way to use it was as a garnish.<\/p>\n

In any case, the recipe, because I do that, apparently.<\/p>\n

\"20151024_224835\"<\/a><\/p>\n

Ingredients<\/h3>\n

1\/4 cup (half stick) butter
\n1\/2 onion, diced
\n1 clove garlic, minced
\n1 tsp dried fennel seeds
\n35g (1\/4 cup) flour (Wondra or all-purpose)
\n2 cups chicken stock
\nsalt
\nground white pepper<\/p>\n

4 beets, sliced into 1\/8-1\/4 inch thick slices
\n4 parsnips, sliced into 1\/8-1\/4 inch thick slices<\/p>\n

Instructions<\/h3>\n
    \n
  1. Preheat oven to 400 F.<\/li>\n
  2. Layer the beet and parnsip slices on a baking sheet. Sprinkle a bit of salt and pepper. Roast in the oven for 15 minutes.<\/li?\n \n\n
  3. In the meantime, melt the butter in a frying pan over medium heat. Saute the onions and garlic with a pinch of salt and the fennel until soft, about 10 min.<\/li>\n
  4. Add the flour and cook, stirring frequently for 3-5 min.<\/li>\n
  5. Add stock. Bring to a simmer on high heat. Lower heat and simmer. Sauce should thicken up very quickly.<\/li>\n
  6. Season the sauce to taste and remove from heat.<\/li>\n
  7. To plate, layer the beet and parsnip slices on a plate and top with sauce.<\/li>\n<\/ol>\n

    Serves 8.<\/p>\n

    [Edit 5\/23\/2016: Increased the beets and parsnips from 2 to 4. Swapped fennel leaves with dried fennel seeds, and used it in the sauce instead of as a garnish. Bumped from serves 4 to serves 8.]<\/p>\n

    \"20151025_000022\"<\/a><\/p>\n

    So I originally used black pepper for the recipe, but after trying it out, I think white pepper would be better, at least for presentation. (The recipe has already been updated.) Speaking of pepper, don’t be afraid to put a lot of salt and pepper into the sauce. Remember, veloute is a mother sauce, so the flavor will be a bit mild until you season the boatload out of it. In fact, if you read through the Wikipedia article<\/a>, you’ll get some ideas on how you can add a little something to the sauce. (The only reason I didn’t was because the ingredient challenge limited me to 5 ingredients.)<\/p>\n

    Other than that, the sauce was pretty amazing. And the veggies make a good delivery vehicle for the sauce. Challenge definitely succeeded.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Saturday, October 24, 2015 – Another ingredient challenge. My friend Crystal picked beets, parsnips, fennel, chicken stock, and onion. The chicken stock was an interesting one. Now, I could make soup, but that would be too obvious. So instead, I made a sauce, roasted the veggies, and topped them with the sauce.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[94,71,37,90],"class_list":["post-649","post","type-post","status-publish","format-standard","hentry","category-cooking","tag-ingredient-challenge","tag-recipe","tag-sauce-making","tag-vegetables"],"_links":{"self":[{"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/posts\/649","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/comments?post=649"}],"version-history":[{"count":4,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/posts\/649\/revisions"}],"predecessor-version":[{"id":740,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/posts\/649\/revisions\/740"}],"wp:attachment":[{"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/media?parent=649"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/categories?post=649"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/tags?post=649"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}