Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 0.5 ½ onion (s)
- 0.25 ¼ carrot (s)
- 0.25 stick ¼ leek
- 20 g celery
- 0.5 teaspoon ½ tomato paste
- 0.5 tablespoon ½ flour
- 50 ml red wine, vegan
- 250 ml vegetable stock
- 1 bay leaf
- 2 allspice grains
- salt and pepper
- oil
Print Recipe
Pin Recipe Instructions
- Quarter the onion half and roast the cut surfaces brown in a hot saucepan without oil. Cut the remaining vegetables into large pieces, add 2 tablespoons of oil to the saucepan with the onion and roast until they turn color. Now add the tomato paste and flour and roast for about 3 minutes. Deglaze with the red wine and let the liquid soak in.
- Add the vegetable stock, bay leaf and allspice grains (it is best to hang them in a tea strainer) and simmer for 15 minutes.
- Season to taste with salt and pepper, finely puree everything with a hand blender and pass through a sieve.
- If the sauce is too thick, add a little more vegetable stock, if it is too thin, just let it reduce a little.
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