 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | tablespoon | unsalted butter, cold | 2 3/4 | tablespoons | flour unbleached | 2 1/2 | medium | Carrots | 2/3 | cup, strips | celery | 1/4 | cup, sliced | Onion, chopped | 2/3 | head, large (6-7" dia) | Cauliflower | 2 1/8 | clove | garlic minced | 2/3 | cup | Milk, lowfat, fluid, 1% milkfat, protein fortified, with added vitamin A | 2 3/4 | cups | chicken broth or stock | 1 2/3 | slices raw | bacon, chopped and cooked and drained of fat |
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Steps
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Sequence
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Step
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| | 1 | saute the carrot, onion, celery and garlic. | | 2 | chop cauliflower and add to the sauted vegies with 2 pats of butter. | | 3 | Make a roo with the butter -2 pats and flour, slowly whick in the milk and chicken broth. then add to the vegies. | | 4 | season with parlsey, black pepper, garlic powder and Hungarian paprika | | 5 | cook all for 15 min and add the bacon (cook first and drain of grease) |
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