Roasted-vegetable And Wine Sauce

Ingredients

  • 1 large leek (white and pale green parts only), halved lengthwise
  • 5 carrots, quartered
  • 1 head garlic, separated into cloves and peeled
  • 2 red bell peppers, quartered
  • 1 lb plum tomatoes, halved
  • 1 fennel bulb, stalks discarded and bulb quartered
  • 2 large onions, quartered
  • 2 tablespoons olive oil
  • 1 cup boiling water
  • 1/2 oz dried porcini mushrooms (1 cup)
  • 1 (4-inch) piece celery
  • 4 parsley stems
  • 1 large thyme sprig
  • 8 black peppercorns
  • 2 Turkish bay leaves or 1 California
  • 1 cup dry red wine
  • 4 qt water
  • 1/2 cup sun-dried tomatoes (not packed in oil; 1 1/2 ounces)
  • 1/2 stick unsalted butter
  • 1/3 cup all-purpose flour

Description

This Intense Base Is The Secret To The Full-bodied Richness Of The Stew.

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