nutritional information

Per 3/4-cup serving:

  • Calories: 152
  • Protein: 4 g
  • Total Fat: 3 g
  • Saturated Fat: <1 g
  • Carbohydrates: 26 g
  • Cholesterol: 0 mg
  • Sodium: 155 mg
  • Fiber: 5 g
  • Sugar: 7 g
Vegan

Diced Veggies with Demi-Glace

Serves 4

Demi-glace is a classic French brown sauce with hundreds of uses. Leftover demi-glace can be spooned over egg or roasted-vegetable dishes, or used to flavor soups.
Demi-Glace
  • 2 tsp. olive oil
  • 1 leek, chopped
  • 1 medium carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 1 ½ Tbs. all-purpose flour
  • 1 Tbs. tomato paste
  • 4 cloves garlic, minced (4 tsp.)
  • 4 cups low-sodium vegetable broth
  • 1 cup dry red wine
  • ¼ cup dry sherry or Madeira
  • 6 whole peppercorns
  • 4 sprigs thyme
  • 2 bay leaves
Veggies
  • 2 tsp. toasted sesame oil
  • 2 tsp. cumin seeds
  • ⅛ tsp. cayenne pepper
  • 1 cup sliced green onions, divided
  • ½ lb. small potatoes, diced (1 ¾ cups)
  • 4 medium carrots, diced (1 ¾ cups)
  • 1 cup baby peas
  • ½ cup low-sodium vegetable broth
  • 4 cloves garlic, minced (4 tsp.)

1. To make Demi-Glace: Heat oil in Dutch oven over medium-high heat. Add leek, carrot, and celery; sauté 10 minutes. Stir in flour; cook 2 minutes, or until flour begins to brown. Add tomato paste, garlic, broth, wine, and sherry, and simmer 3 minutes. Add remaining ingredients, bring to a boil, then reduce heat to medium-low, and simmer 30 minutes. Remove from heat, and cool 30 minutes. Strain mixture through sieve, and discard solids. Transfer to saucepan, and keep warm.

2. To make Veggies: Heat oil in large skillet over medium heat. Add cumin seeds and cayenne; sauté 30 seconds. Add 1/2 cup green onions, and sauté 1 minute. Stir in potatoes and carrots; sauté 10 minutes. Stir in peas, broth, and garlic. Cover, and cook 8 minutes, or until potatoes are tender.

3. Divide Veggies among 4 bowls. Drizzle with 3 Tbs. Demi-Glace; garnish with remaining 1/2 cup green onions.

October 2012 p.44

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