Vegan demi-glace

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

200 g celery
200 g carrot
200 g onion
100 g parsnip 
160 g shitake mushrooms 
4 g garlic 
50 g tomato puree 
60 g risotto rice 
30 g sunflower oil 
350 g red wine 
10 g soy sauce 
20 g balsamic vinegar 
20 g salt 
0.3 g bay leaf 
250 g beetroot juice

Recipe preparation

(1) Cut the vegetables into 2x2cm cubes, sauté and season Add the rice, then add the tomatoes and bay leaf, deglaze with red wine, add the beetroot juice, soy sauce and balsamic vinegar and simmer until there is almost no liquid left and pour into a pacotizing® beaker
(2) Close with lid, label and freeze at -20 °C for at least 24 hours.
(3) When needed, pacotize® 5 times and dilute with vegetable stock depending on the desired strength and taste.