Popular Features:
View Cart

Vegetarian Poiverado Sauce

 
Vegetarian Poiverado Sauce
default recipe image
photo credit: Ev Thomas
The sauce uses a large variety of vegetables along with tamari and tomato paste to provide full flavor.
  • PrepN/A |
  • TotalN/A |
  • Serves 8
Print
0
Be the first to rate!0
Email

Ingredients

    • 2 Cups
    • 1/4 Cup of Finely Diced Onions
    • 1/4 Cup of Finely Diced Carrots
    • 1/4 Cup of Finely Diced Celery
    • 1/4 Cup of Finely Diced Mushrooms
    • 2 Tablespoons Sesame Oil
    • 1 Tablespoon Minced garlic
    • 2 Tablespoons Savory
    • 1/2 Teaspoon Thyme
    • 1/8 Teaspoon ground Black pepper
    • 3 Tablespoons Unbleached White Flour
    • 1/4 Cup brown Sugar
    • 1-1/4 Cups water
    • 3 Tablespoons Balsamic Vinegar
    • 3 Tablespoons Tamari
    • 2 Tablespoons Tomato Paste
    • 1 Teaspoon Paprika

Instructions

Prepare vegetables. Heat oil in 2 quart saucepan on medium heat. Add onions, carrots, mushrooms, celery, garlic, savory, thyme, and black pepper, then saute for 7 minutes. Add flour to cook as a roux for three minutes. add sugar and lightly caramelize in the mixture (until you can smell the caramelization), then gradually add water. Cook until thickened. Add wine, vinegar, and tamari and whip to infuse. Add tomato paste and paprika and mix into sauce. Simmer sauce for 10 minutes with pot covered. Remove from fire and let sit covered for 30 minutes. Strain (optional) and serve. If straining, add 1/4 cup water to strained pulp and restrain it. The two cup yield is a strained yield.

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like


Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
za'atar trending spice try it now

Featured Recipes

  • Jimmy's Mayhaw Wine

    A recipe for making wine using mayhaw fruit.

  • Blue Cheese Burgers

    The ground beef for these burgers are flavored with scallions and fresh sage then topped with a healthy slice of Castello-Rosenborg® Extra Creamy Danish Blue cheese.

  • Mustard-Herb Chicken Breast

    This Mustard-Herb Chicken Breasts recipe from Taste of Home is a favorite for Terri Weme of Smithers, British Columbia when she needs an easy to make main dish for dinner.

  • Summer Squash and Gruyere Frittata

    We used yellow crookneck squash for our Summer Squash and Gruyere Frittata but zucchini or any summer squash will work. This will serve 4 people with a nice side of fresh fruit. We made it for two of us and we still have half for leftovers.