use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Includes
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

One jus fits all

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

For Chefs
    • 450 g Aubergine/eggplant, thinly sliced
    • 100 g broccoli, thinly sliced
    • 150 g carrot, thinly sliced
    • 450 g cauliflower, thinly sliced
    • 60 g chopped garlic
    • 10 g Kombu
    • 100 g olive oil
    • 150 g onion, chopped
    • 2 g pectin
    • 100 g red beetroot, thinly sliced
    • 4 g salt
    • 60 g sliced shi-take mushrooms
    • 10 g tomato puree
    • 2500 ml water
    • 0.4 g Xanthan gum
    1. Combine the vegetables with the shi-take mushrooms, kombu, tomato puree and olive oil.
    2. Spread evenly on 2 trays and roast in an 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.


    one dish fits all

    One dish fits all

    Why switching to plant-based fats and creams makes life easier for you

    LEARN MORE