Summary

Ingredients

• 50 g reen spelled, preferably freshly round, or reen spelled flour
• 1 teaspoon pepper, freshly ground
• 1 teaspoon sugar
• 1 stick celery
• 2 carrot (s)
• 2 onions)
• 100 g mushrooms
• 4 clove (s) garlic
• 50 ml olive oil
• 2 tablespoon tomato paste
• 1 tablespoon balsamic vinegar, dark
• 1 teaspoon mustard, (grill)
• 750 ml vegetable stock, granulated
• 3 clove (s)
• 1 bay leaf
• 1 teaspoon allspice
• Spice mix, (grill)
• salt and pepper

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Instructions

1. Cut the vegetables into pieces. Grind green spelled finely or buy ready-made as green spelled flour.
2. Roast green spelled flour, pepper and sugar until it turns brown. Add the vegetables, mushrooms and garlic with oil and continue to fry until almost burns. Add tomato paste and roast a little more. Add balsamic vinegar and grilled mustard, then reduce and fill up with stock. Add salt and pepper, as well as cloves and bay leaf. Let it reduce further. Finally, pass through a sieve and season the sauce with allspice, barbecue spices, pepper and salt.