Sauce for poultry in the winter season, especially great with goose.
Ingredients
per 1 portions
Method
Heat butter in a saucepan over medium heat and saut� carrots, celery and onion until lucent. Add tomato pur�e and cook stirring for a minute. Deglaze with port wine and simmer for about 5 minutes. Add vegetable stock and orange zest. Reduce heat to low and simmer or until the sauce is reduced by half.
Strain the sauce into a bowl and season to taste with salt and pepper.
Preparation time: ca. 15 min
Cooking / Baking Time: ca. 20 min
Grade of difficulty: easy
- 1 onion, chopped
- 200 g carrot, cut in cubes
- 200 g celeriac, cut in cubes
- 200 ml port wine
- 1 tbsp butter
- 1 tbsp tomato puree
- ½ l vegetable stock
- ½ tsp grated orange peel
- salt and pepper
Method
Heat butter in a saucepan over medium heat and saut� carrots, celery and onion until lucent. Add tomato pur�e and cook stirring for a minute. Deglaze with port wine and simmer for about 5 minutes. Add vegetable stock and orange zest. Reduce heat to low and simmer or until the sauce is reduced by half.
Strain the sauce into a bowl and season to taste with salt and pepper.
Preparation time: ca. 15 min
Cooking / Baking Time: ca. 20 min
Grade of difficulty: easy
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