| http://www.w3.org/ns/prov#value | - When the roux starts to smell nutty and pick up a little color I toss in a bunch of onions and a little celery, carrot, and green pepper, all finely chopped except for some of the onions that I leave in rings, add some salt and pepper, and cook the mixture until the veggies start sweating and the roux hits the darker side of golden brown.
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