Carrot Pot Roast
This is true comfort food. From its preparation to serving to eating, the carrot pot roast is a wholesome and highly aromatic dinner. It’s perfect for serving with a bottle of wine and sharing with friends. To achieve the right richness of texture and flavor, it’s essential to make the demi-glace. Be sure to serve this with plenty of crusty bread.
Roasted Vegetable Demi-Glace
A rich roasted-vegetable demi-glace has been sought after by chefs in restaurants, cooks at home, and even those in large-scale commercial operations. For several reasons, it’s an elusive concept. Vegetables tend to add sweetness to stocks, so reduced vegetable stocks tend to be very sweet. Vegetables also don’t have collagen, which plays a massive role in the mouthfeel of a final reduction. Our ultimate goal is a refine sauce that can stand up to any demi-glace comparison.
Here, we shave a bunch of vegetables and roast them for nearly an hour and a half, until almost dry and slightly bitter, and then steep them. Later, we strain, reduce, and thicken the mix with pectin to create the required mouthfeel. You will be am zed by its depth of flavor.
*If some of these vegetables are unavailable to you have others aging in your refrigerator, substitute them. Just avoid red beets, purple carrots, leaves of any sort, starchy vegetables like potatoes and sweet potatoes, or watery vegetables, like cucumbers.