Prep 15 mins
Cook 3 hrs
From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it. This uses components from other Eating Well recipes I have posted separately. Use on roasted chicken or meats.
- 1 medium carrot, peeled
- 1⁄2 small onion, peeled
- 1⁄2 teaspoon dried thyme
- 1⁄2 bay leaf
- 1 1⁄2 tablespoons cornstarch
- 1⁄4 cup white wine
- 5 cups eating well's rich meat stock
- 1⁄4 cup eating well's fresh tomato puree
- Finely chop carrot, onion, thyme and bay leaf together in a food processor.
- Transfer vegetable mixture to a non-aluminum saucepan. Sprinkle cornstach over minced vegetables and toss to coat evenly.
- Stir in white wine and cook over moderate heat, stirring, for about 2 minutes, or until mixture is warm.
- Stir in stock. Bring mixture to a boil over medium heat, stirring freqently and scraping bottom of pan to prevent sticking.
- Reduce heat to low and simmer for 2 hours, or until mixture has reduced to 2 cups. Continue to stir often and make sure mixture does not stick to bottom or sides of pan.
- Stir in tomato puree and simmer about 45 minutes longer, continuing to stir often. Remove from heat. Strain through a fine sieve, discard solids.