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plant jus
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Plant jus

Can it really be possible to make a jus this meaty only using vegetables?

For ChefsGluten free
    • 450 g aubergine/eggplant, thinly sliced
    • 450 g cauliflower, thinly sliced
    • 150 g onion, chopped
    • 150 g carrot, thinly sliced
    • 100 g red beetroot, thinly sliced
    • 60 g sliced shi-take mushrooms
    • 100 g broccoli, thinly sliced
    • 100 g Altis olive oil
    • 10 g kombu
    • 10 g tomato puree
    • 2500 g water
    • 2 g pectin
    • 4 g salt
    • 0.4 g Xanthan gum
    • 60 g chopped garlic
    1. Combine the vegetables with the shiitake mushrooms, kombu, tomato puree and olive oil.
    2. Spread evenly on two trays and roast in the oven, at 150 C, for 45 minutes.
    3. Scrape roasted vegetables into a stockpot, add water, and simmer for 40 minutes.
    4. Pass through a chinois, into a clean pot, and reduce by three-quarters.
    5. Whisk in the Xanthan gum, salt and pectin.