Saturday, March 30, 2013

[Healthy_Recipes_For_Diabetic_Friends] Vegan Demi-Glace - 1 pts plus; 8g Carbohydrate; 2g Dietary Fiber

 

                     
* Exported from MasterCook *
 
                             Vegan Demi-Glace
 
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 30%)
                Vegan
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  olive oil
     1/2           cup  coarsely chopped carrots
     1/2           cup  coarsely chopped celery
     1/4           cup  coarsely chopped leeks
  1                cup  coarsely chopped onions
     1/4           cup  tomato paste
  4             cloves  garlic -- minced
  1 1/4           cups  red wine -- divided
  1                     bay leaf
  2             quarts  water -- or vegetable stock
  1           teaspoon  thyme
                             
 
In a large saucepan, heat oil. Add all the vegetables and saute until the
onions are a golden brown (about 6 minutes). Add the tomato paste and the
garlic. Saute until the tomato paste is well combined with the vegetables.
Add half the red wine and allow it to reduce by one third of the volume.
Add the other half of the wine and allow to reduce by one third.
 
Add the bay leaf, water, and thyme. Bring to a simmer, and allow to reduce
by half. Strain the sauce (this is a classic technique and is not
mandatory). Serve hot, or refrigerate until ready to use.
  
Notes: Demi-glace is a reduction sauce; the texture and the concentrated
flavor are achieved by allowing the liquid to cook off. Demi-glace is done
when it coats the back of a spoon. If not thick enough, arrowroot
dissolved in a little cold water can be added.
 
Serves 6
 
AuthorNote: Considered a leading sauce, demi-glace can stand on its own or
be the start of many interesting sauces.
 
Cuisine:
  "French"
Source:
  "Vegetarian Journal. Nov/Dec 2009"
S(Formatted by Chupa Babi):
  "March 2013"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 80 Calories; 2g Fat (29.0% calories
from fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
142mg Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat.
 
 
Nutr. Assoc. : 0 920022 2656 902671 2680 0 0 0 0 0 0 0

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