Gastronomixs

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.

100% vegetable demi-glace

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Ingredients

2

kg

celery

2

kg

celeriac

2

kg

onions

2

kg

carrots

2

heads

garlic

1

kg

tomatoes

1

litre

red wine

10

g

thyme

2

 

star anise

3

 

bay leaves

10

litre

water

Preparation method

  • Chop all the vegetables into equal-sized pieces.
  • Roast the chopped vegetables at 150°C until dark brown and caramelised.
  • Completely reduce the red wine.
  • Add the water and wine to the vegetables and gently infuse the stock for six hours.
  • 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. 100% vegetarian.
  • To be used as a demi-glace in a vegetarian stew. 

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