Diced Veggies with Demi-Glace Recipe

Name: Diced Veggies with Demi-Glace
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp. olive oil; 1 leek, chopped; 1 medium carrot, finely chopped; 1 stalk celery, finely chopped; 1 1/2 Tbs. all-purpose flour; 1 Tbs. tomato paste; 4 cloves garlic, minced (4 tsp.); 4 cups low-sodium vegetable broth; 1 cup dry red wine; 1/4 cup dry sherry or Madeira; 6 whole peppercorns; 4 sprigs thyme; 2 bay leaves; 2 tsp. toasted sesame oil; 2 tsp. cumin seeds; ⅛ tsp. cayenne pepper; 1 cup sliced green onions, divided; 1/2 lb. small potatoes, diced (1 3/4 cups); 4 medium carrots, diced (1 3/4 cups); 1 cup baby peas; 1/2 cup low-sodium vegetable broth; 4 cloves garlic, minced (4 tsp.)

Servings: persons

2 tsp. olive oil
1 leek, chopped
1 medium carrot, finely chopped
1 stalk celery, finely chopped
1 1/2 Tbs. all-purpose flour
1 Tbs. tomato paste
4 cloves garlic, minced (4 tsp.)
4 cups low-sodium vegetable broth
1 cup dry red wine
1/4 cup dry sherry or Madeira
6 whole peppercorns
4 sprigs thyme
2 bay leaves
2 tsp. toasted sesame oil
2 tsp. cumin seeds
⅛ tsp. cayenne pepper
1 cup sliced green onions, divided
1/2 lb. small potatoes, diced (1 3/4 cups)
4 medium carrots, diced (1 3/4 cups)
1 cup baby peas
1/2 cup low-sodium vegetable broth
4 cloves garlic, minced (4 tsp.)

1
To make Demi-Glace: Heat oil in Dutch oven over medium-high heat.
2
Add leek, carrot, and celery; saute 10 minutes.
3
Stir in flour; cook 2 minutes, or until flour begins to brown.
4
Add tomato paste, garlic, broth, wine, and sherry, and simmer 3 minutes.
5
Add remaining ingredients, bring to a boil, then reduce heat to medium-low, and simmer 30 minutes.
6
Remove from heat, and cool 30 minutes.
7
Strain mixture through sieve, and discard solids.
8
Transfer to saucepan, and keep warm.
9
To make Veggies: Heat oil in large skillet over medium heat.
10
Add cumin seeds and cayenne; saute 30 seconds.
11
Add 1/2 cup green onions, and saute 1 minute.
12
Stir in potatoes and carrots; saute 10 minutes.
13
Stir in peas, broth, and garlic.
14
Cover, and cook 8 minutes, or until potatoes are tender.
15
Divide Veggies among 4 bowls.
16
Drizzle with 3 Tbs.
17
Demi-Glace; garnish with remaining 1/2 cup green onions.

433

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 tsp. olive oil, 1 leek, chopped, 1 medium carrot, finely chopped, 1 stalk celery, finely chopped, and more.

Yes, Diced Veggies with Demi-Glace falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Diced Veggies with Demi-Glace

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