VEGETABLE JUS

Vegetable jus image

Provided by Jan Nevejans @SuppliesForMyKitchen

Number Of Ingredients 15

2 tablespoon(s) vegetable oil
3 - shallots, chopped
1 1/2 cup(s) carrots, roughly chopped
1/2 cup(s) celery, roughly chopped
1 - head of celeriac
1 - garlic clove, roughly chopped
1 1/2 cup(s) mushrooms or mushroom trimmings
2 - ripe tomatoes, roughly chopped
1 tablespoon(s) tomato paste
2 sprig(s) thyme
1 teaspoon(s) honey
6 cup(s) vegetable stock (you can use a stock cube)
2 tablespoon(s) tamari (you can use other brands of soy-sauce but it won't be the same)
2 1/2 tablespoon(s) arrowroot (you can use other sauce thickeners
1/2 cup(s) madeira wine

Steps:

Heat the oil in a large pan. When smoking, add the shallots, carrots, celery, celeriac, and garlic. Fry them over a medium heat until colored.
Add the mushrooms to the pan and stir frequently, then add the tomatoes, tomato paste, thyme and honey (you can use sugar too). Cook for another 5 minutes.
Add the vegetable stock and bring to a quick boil, skim off the impurities and foam that rise to the surface. Bring down the heat and simmer until the liquid is reduced by ½.
Add the Tamari and stir in the arrowroot mixed with a little water to thicken the sauce. Press it through a fine-mesh strainer and add the Madeira wine. The resulting sauce should be thick enough to coat the back of a spoon slightly.