Vegetarian Tomami demi glace
#1, #2
vegan, vegetarian, vegetarian
sauce & broth
easy
Dirk Reininghaus
For 8-10 people
- 2 tbsp TOMAMI #2
- 5 tbsp TOMAMI #1
- 1-2 medium-sized aubergines (approx. 400 g)
- 1 small cauliflower
- 200 g celery root
- 50 g celery
- 3 medium carrots
- 1-2 small Teltow turnips
- 70g shiitake mushrooms
- 100 g broccoli
- 130 g red onions
- 4 cloves garlic
- Maldon salt (sea salt flakes)
- 1 sheet dried seaweed
- 250 ml good olive oil
- 2 liters water
- 2-3 tbsp Basic Texture (binder and texturizer)
Preparation
Preheat the oven to 150°C.
Thinly peel all vegetables using a mandolin or vegetable peeler and place in an ovenproof dish. Add TOMAMI #2, the olive oil and seaweed torn into small pieces and mix. Put the vegetables in the oven for 50 minutes (bottom rack, top/bottom heat). Check every 15 minutes to make sure the vegetables are not burning and mix them again if necessary.
Add TOMAMI #1 and fill up with 2 liters of water. Place in the oven for a further 45 minutes.
Strain (the liquid should be about half of the original amount) and add salt. If the demi-glace is too runny, reduce further or bind with Basic Texture.
