100% vegetable demi-glace
This is an essential recipe that adds just that little bit extra to vegetable dishes! This glace doesn't contain any animal products so it can be used in a vegan composition. Recipe for 1,5 liter.
🍽️ Makes 1
Ingredients
| 1 kg | celery |
| 1 kg | leek |
| 2 kg | celeriac |
| 2 kg | onions |
| 2 kg | carrots |
| 2 heads | garlic |
| 1 kg | tomatoes |
| 3 litre | red wine |
| 15 litre | water |
| 30 g | thyme |
| 10 | star anise |
| 10 g | coriander seed |
| 10 | black peppercorns |
| 3 | bay leaves |
| 20 g | dried porcini mushrooms |
| 15 g | dried shiitake mushrooms |
Instructions
Preparation method:
- Chop all the vegetables into small equal-sized pieces.
- The easiest method of even caramelisation is to use different trays for all the vegetables, whereas the carrot probably take longer than the onions.
- Roast the chopped vegetables at 150°C until dark brown and caramelised. The colour defines the flavour.
- Completely reduce the red wine.
- Add the water, reduced wine, thyme, star anise, bay leaves, porcini and shiitake to the vegetables and gently simmer the stock for six hours. The stock should not get to a boil.
- Pass the stock through a sieve and catch the liquid.
- Gently reduce the liquid to the required consistency.
Serving suggestions:
- As a basic recipe for smoked beetroot jus, carrot jus, and caramelised blue cheese jus.
- To glaze vegetables together with some olive oil just before serving.
- To be used as a demi-glace in a vegetarian or vegan stew.