Summary

Ingredients

• 2 carrot (s)
• 2 onions)
• 0.25 ¼ tuber / n celery
• 3 bay leaves
• 1 sprig thyme, or dried
• 3 tablespoon olive oil
• 1 tablespoon sugar beet syrup, dark
• 2 tablespoon flour
• 1 teaspoon yeast extract (Marmite)
• 1 tablespoon tomato paste
• 3 tablespoon balsamic vinegar
• 1 liter vegetable broth
• 0.5 teaspoon ½ black pepper
• Herbal salt, to taste

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Instructions

1. Cut the onions, celery and carrots into small cubes and roast them with the bay leaves and thyme in olive oil for about 15 minutes in a roasting pan or large pan. Stir constantly so that nothing burns.
2. When the vegetables have turned a nice brown color, add the sugar beet syrup and flour and stir in briefly. Add the marmite, tomato paste and balsamic vinegar and let roast briefly. Deglaze with the vegetable stock and simmer for about 10 minutes.
3. Put everything through a sieve or into the Flotte Lotte and pass through.
4. Tip: Take the vegetables out of the sieve after the liquid has drained off and then briefly puree them and put them through the sieve again, then you can get even more out of the sauce.
5. Season to taste with pepper and possibly a little more salt.
6. This recipe makes about 0.75 liters of basic sauce, which of course can be varied as desired.