Umami-Bomb Vegetarian Demi-Glace
Level: Moderate Cook Time: 90 min Yield: 1 quart
Ingredients
425 g Eggplant
450 g Cauliflower
50 g Celery
150 g Carrots
100 g Beets
60 g Shiitake mushrooms
200 g Celery root
100 g Broccoli
125 g Onion(s)
60 g Garlic
10 g Tomato paste
9 g Kombu, optional
100 g Olive oil, optional
2.5 kg Water
0.4 g Xanthan gum
4 g Salt
2 g Pectin, Sure-Jell or any type
3 g MSG, (optional)
Directions
Preheat Oven to 300 degrees
Shave vegetables with a mandolin or vegetable peeler and transfer to a hotel pan or other oven-safe container.
Add tomato paste and, if desired, kombu. Mix to combine.
Toss vegetables with oil—this step is optional but will prevent sticking—and transfer to the oven to roast for about 45 minutes. Check your veggies every 20 minutes or so, stirring and rotating as needed to prevent edges from burning.
Add water to vegetables and return to oven for 30 to 40 minutes.
During the second roasting step, combine dry ingredients in a small bowl. Whisk until fully incorporated, breaking up any clumps.
CHEF’S TIP: Dry blending ingredients in a blender is a super-easy way to ensure they incorporate fully.
Strain broth into a saucepan.
Over medium heat, reduce the broth to about half its original volume. Remove from heat.
Whisk dry ingredients into demi-glace until completely incorporated.
Demi should have a thick, sticky texture.
Use this delicious stuff to glaze vegetables, flavor your mashed potatoes, or pour over meat—whatever you’re into.
