Professional Veg Cooking -- Vegetable Juice Demi-Glaze

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Vegetable Juice Demi-Glaze

 

Recipe By :Professional Vegetarian Cooking, Ken Bergeron

Serving Size : 0 Preparation Time :0:00

Categories : ProfessionalVegetarianCooking

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 cups beets -- (approx)

5 cups carrots -- (appox)

2/3 cup celery -- (approx)

2/3 cup onion -- (approx)

5 cups kale -- (approx)

1 clove garlic -- halved

1 pinch salt

1 pinch pepper

1 tablespoon olive oil

 

Put the beets, carrots, celery, and onions through a juice extractor. Put the

juice in a heavy bottom saucepan along with the kale, garlic, salt, and pepper.

Boil slowly for about 15 minutes or until reduced by half. Swirl the pan to

wash down the caramelized sauce on the side and/or scrape down the sides with a

wet spatula. Strain the sauce and return to heat; reduce to a syrup-like

consistency. Whisk in the olive oil. Season to taste.

 

S(ISBN):

" 0-471-29235-4 "

Copyright:

" 1999 "

Yield:

" 1/2 cup "

 

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Per serving: 915 Calories (kcal); 18g Total Fat; (16% calories from fat); 31g

Protein; 177g Carbohydrate; 0mg Cholesterol; 1109mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 34 1/2 Vegetable; 0 Fruit; 3 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0