One jus fits all
Can it really be possible to make a jus this meaty only using vegetables?
- 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
- Combine the vegetables with the shi-take mushrooms, kombu, tomato puree and olive oil.
- Spread evenly on 2 trays and roast in an oven, at 150 C, for 45 minutes.
- Scrape roasted vegetables into a stockpot, add water, and simmer for 40 minutes.
- Pass through a chinois, into a clean pot, and reduce by three-quarters.
- Whisk in the Xanthan gum, salt, and pectin.
