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	Vegetable Mirepoix
	Velouté de légumes
	Ingredients for 0,5 Liter     Vegetable Mirepoix Culinary Base 3186  155 g - Reference ACTIV 3186 Sample Water 339 g White roux 20 g Liquid cream 70 g Butter 20 g Salt 5 g Frozen parsley  5 g Pepper, nutmeg and other spices Q.S.   Preparation : Mix Vegetable Mirepoix Culinary Base 3186 and Water together. Then add liquid cream, salt, pepper, nutmeg and other spices. Boil and stir White roux into the mixture. After a few minutes of boiling, add butter out of burner. Just before serving, add parsley. Others Recipes  White Fish sauce  Crayfish Bisque  Saffroned Krill Cakes  Mediterranean-style Fish Soup  Lobster bisque
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