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Vegetable Demi Glace


1T                                Vegetable oil

6ea                               Shallots, sliced

2ea                               Carrots, med, sliced ¼ inch

1 rib                             Celery, sliced ¼ inch

1#                                Celery root, medium dice

1#                                Mushrooms, sliced

2e                                Garlic cloves, sliced

6ea                               Roma tomatoes, medium dice (or sub canned)

2t                                 Tomato paste

3 sprigs                                    Thyme

2qts                              Veg stock

2T                                Sugar

3T                                Soy

6T                                Cornstarch

1 cup                           Marsala


  1. Sweat shallots, carrots and celery in vegetable oil on low heat for twenty minutes until lightly browned
  2. Add celery root, garlic and mushrooms and cook on low heat for 10 minutes
  3. Add tomatoes, thyme and tomato paste and cook on low for 5 minutes
  4. Add stock and simmer for 30 -45 minutes
  5. Combine cornstarch, soy and marsala to form a slurry
  6. Add slurry to sauce and bring to a simmer
  7. Adjust seasoning and consistency
  8. Strain

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