Recipe - Roux (Microwave Version)

2/3 cup Oil
2/3 cup Flour
2 cup Onion, chopped
1 cup Celery, chopped
One half cup Green bell pepper, chopped
4 Cloves garlic, minced
One fourth cup Parsley, chopped
One fourth cup Green onion tops, chopped
One fourth cup Hot water (approx)

Recipe from "Voila!" (Jr League of Lafayette, LA)

Mix oil and flour together in a 4 cup measure. Microwave uncovered on high
(100%) 67 minutes. Stir at 6 minutes roux will be a light brown at this
time and will need to cook 30 seconds to 1 minute longer to reach the dark
brown color so important in making Louisiana gumbos and stews. The Roux
will be very hot, but usually the handle on your glass measuring cup will
stay cool enough to touch. Add onion, celery and bell pepper to Roux in
measuring cup. Stir and return to microwave. Saute on high (100%) 3
minutes. Add garlic, parsley and green onion to Roux, stir and return to
microwave. Saute on high (100%) 2 minutes. You should have about 3 Three fourths cups
of Roux now. If any oil has risen to the top, pour this off. Slowly add
enough hot tap water to bring Roux to the 4cup mark. Stir and you will
have a smooth dark Roux in only 12 minutes. Roux freezes very well and you
are ready at any time to put together a delicious gumbo or stew.

: NOTES : From: Tout de Suite a la Microwave I...
: The microwave will brown my roux
: And even do the gaspergou.
: Now if you like to stir a lot,
: Just cook yours in a black iron pot.
Posted to bbqdigest V4 #16

Date: Fri, 25 Oct 1996 12:05:52 0400

From: Kit Anderson kit@maine.com