Gloss Broth This is from Graham Kerr’s latest book. It goes especially well with steamed asparagus to give it a melted butter sheen (I had it last night). 1/2 cup vegetable stock 1 teaspoon balsamic vinegar 1/8 teaspoon turmeric dash of salt 1 teaspoon Arrowroot starch or cornstarch dissolved in 1 Tablespoon of stock (slurry)
Combine all except slurry in small saucepan and bring to a boil. Stir in starch slurry and cook until thickened, less than 1 minute. From www.recipesource.com -- Julie Morales Email: [email protected] Windows Live Messenger: [email protected] Twitter: www.twitter.com/luvlabguidedogs Make failure your teacher, not your undertaker. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
