Vegetable Demi-Glace | RICARDO

Name: Vegetable Demi-Glace | RICARDO
Total time: 175 min
Ingredients: 1 large portobello mushroom, about 6 oz (170 g), cut into small pieces; 1 large carrot, unpeeled, cut into small pieces; 1 large onion, unpeeled, coarsely chopped; 1 small eggplant, about 1/2 lb (225 g), cut into small pieces; 1 small leek, coarsely chopped; 2 garlic cloves, unpeeled, smashed; 3 tbsp (45 ml) vegetable oil; 2 tbsp unbleached all-purpose flour; 2 tbsp (30 ml) tomato paste; 1/4 cup (60 ml) red wine; 1 bouquet garni (1 celery stalk, 2 fresh thyme sprigs, 2 fresh parsley sprigs, 1 bay leaf) (see note); 6 cups (1.5 litres) water

www.ricardocuisine.com

Our meatless demi-glace recipe loses the veal stock, but none of the texture or flavour.

Keywords

sauce recipe
demi-glace recipe
vegetarian recipe
meatless recipe
meatless demi-glace

View full recipe on www.ricardocuisine.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.ricardocuisine.com.

Share this recipe:

Cooking tools:

Ingredients

1 large portobello mushroom, about 6 oz (170 g), cut into small pieces
1 large carrot, unpeeled, cut into small pieces
1 large onion, unpeeled, coarsely chopped
1 small eggplant, about 1/2 lb (225 g), cut into small pieces
1 small leek, coarsely chopped
2 garlic cloves, unpeeled, smashed
3 tbsp (45 ml) vegetable oil
2 tbsp unbleached all-purpose flour
2 tbsp (30 ml) tomato paste
1/4 cup (60 ml) red wine
1 bouquet garni (1 celery stalk, 2 fresh thyme sprigs, 2 fresh parsley sprigs, 1 bay leaf) (see note)
6 cups (1.5 litres) water