Roasted vegetable reduction

Name: Roasted vegetable reduction
Yield: Makes 2 litres, Serve 4
Ingredients: 2 carrots, peeled and chopped; 4 tablespoons olive oil; 50 g unsalted butter; 300 ml Madeira or sherry; sprig of fresh thyme; 500 g button mushrooms, chopped; 6 garlic cloves, halved horizontally; 2 tablespoons plain flour; 1 tablespoon tomato puree; 100 ml red wine; 4 litres roasted vegetable stock; 1 tablespoon vegetarian Worcestershire sauce; 4 shallots, chopped; 4 sticks of celery, chopped

Vegetarian jus or vegetarian wine sauce

Preparation info

Makes 2 litres , Serve
4

Difficulty
Easy

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

Ingredients

4 tablespoons olive oil
50 g unsalted butter
4 shall

Side dish
Vegetarian

Method

Heat the olive oil and butter in a large heavy-based pan, add the shallots, carrots, celery and garlic and cook over a low heat for about 10-15 minutes until golden and lightly caramelised. Add the mushrooms and thyme and cook for a further 2-3 minutes. Stir in the tomato puree, cook for 1 minute, then mix in the flour and cook over a low heat for 2 minutes. Pour over the red wine, roasted vege