vegetable jus
(1 rating)
RECIPE FROM www.suppliesformykitchen.com This basic vegetable sauce is a great one to make in advance, freeze it in and use it for all your other sauces. WHY? How many times you just want to make a quick gravy, or sauce with the caramelized particles at the bottom of your pan? But you didn't want to start cutting veggies to do so! Well, now you can just add water and a frozen cube of this veggie sauce for extra taste!
(1 rating)
prep time
45 Min
cook time
45 Min
Ingredients For vegetable jus
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2 Tbspvegetable oil
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3shallots, chopped
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1 1/2 ccarrots, roughly chopped
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1/2 ccelery, roughly chopped
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1head of celeriac
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1garlic clove, roughly chopped
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1 1/2 cmushrooms or mushroom trimmings
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2ripe tomatoes, roughly chopped
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1 Tbsptomato paste
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2 sprigthyme
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1 tsphoney
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6 cvegetable stock (you can use a stock cube)
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2 Tbsptamari (you can use other brands of soy-sauce but it won't be the same)
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2 1/2 Tbsparrowroot (you can use other sauce thickeners
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1/2 cmadeira wine
How To Make vegetable jus
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1Heat the oil in a large pan. When smoking, add the shallots, carrots, celery, celeriac, and garlic. Fry them over a medium heat until colored.
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2Add the mushrooms to the pan and stir frequently, then add the tomatoes, tomato paste, thyme and honey (you can use sugar too). Cook for another 5 minutes.
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3Add the vegetable stock and bring to a quick boil, skim off the impurities and foam that rise to the surface. Bring down the heat and simmer until the liquid is reduced by ½.
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4Add the Tamari and stir in the arrowroot mixed with a little water to thicken the sauce. Press it through a fine-mesh strainer and add the Madeira wine. The resulting sauce should be thick enough to coat the back of a spoon slightly.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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