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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.
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.
- Calories 152
- Carbohydrate Content 26 g
- Cholesterol Content 0 mg
- Fat Content 3 g
- Fiber Content 5 g
- Protein Content 4 g
- Saturated Fat Content 0.5 g
- Sodium Content 155 mg
- Sugar Content 7 g