Cep Sauce Recipe

Name: Cep Sauce
Ingredients: 1 lb (500 g) ceps; 1 c. (25 cl) veal stock; 2 garlic cloves; 1 sprig flat-leaf parsley; 1 tbsp oil; 2/5 c. (10 cl) thick crème fraîche; 2 tbsp (25 g) butter; Salt, pepper

by CookEatShare Cookbook

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Servings: 4

Ingredients

Cost per serving $0.10 view details

1 lb (500 g) ceps
1 c. (25 cl) veal stock
2 garlic cloves
1 sprig flat-leaf parsley
1 tbsp oil
2/5 c. (10 cl) thick crÃ¨me fraÃ®che
2 tbsp (25 g) butter
Salt, pepper

Directions

Peel and finely chop the garlic cloves
Wipe and clean the ceps, and chop them into large pcs
Remove the parsley leaves and chop them finely
Heat the oil in a frying pan on high heat
Add in the garlic, half of the parsley and the ceps, and let them soften for 4-5 min
Stir continuously
Add in the warm veal stock, crÃ¨me fraÃ®che and the rest of the parsley
Add in salt and pepper
Cook for 3-4 min over a medium heat
Add in the softened butter and stir till it has melted
Adjust the seasoning if necessary
Serve nice and warm, poured over the dish of your choice

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Amount Per Serving	%DV
Serving Size 12g
Recipe makes 4 servings
Calories 83
Calories from Fat 81	98%
Total Fat 9.17g	11%
Saturated Fat 3.9g	16%
Trans Fat 0.09g
Cholesterol 15mg	5%
Sodium 42mg	2%
Potassium 12mg	0%
Total Carbs 0.49g	0%
Dietary Fiber 0.1g	0%
Sugars 0.02g	0%
Protein 0.17g	0%

Cep Sauce Recipe

Ingredients