Roasted Vegetable Sauce.
Makes one quart
1 ounce vegetable oil
6 ounces of carrots, washed stem end trimmed and cut into 1 inch pieces.
6 ounces of parsnip, washed, stem end trimmed, and cut into 1 inch pieces.
6 ounces of celery, washed, trimmed of leaves, and cut into 1 inch pieces.
6 cloves garlic, peeled
6 ounces Shallots, peeled and cut into coarse dice.
6 ounces Crimini or other mushrooms, cleaned and quartered.
6 ounces onion, peeled and cut into 1 inch pieces.
2 Bay leaves
2 sprigs fresh thyme
1 tablespoon black peppercorns
3 Tablespoons tomato paste
1 cup full bodied dry red wine.
1 ½ quart vegetable stock.
In a large (3 qt or larger) sauce pan heat the oil and add the carrots, parsnip, garlic, shallots, onions, mushrooms, and celery. Sauté the vegetables until they are dark brown and softened. Add the tomato paste and stir to distribute. Allow the tomato paste to cook for at least five minutes. The oils in the tomato paste will begin to separate out and the paste will begin to brown, or caramelize. This is called “pincé.”You may have to lower the heat to avoid scorching. Deglaze the pot with the red wine. This stops the cooking, and the resulting liquid should be a rich brown. Add the vegetable stock and bring to a boil. Lower the heat to a simmer. Add the herbs and the black pepper and continue to simmer until the volume has been reduced by half. It should have enough consistency to coat the back of a spoon. Strain the sauce and hold hot for service.