Yes, it works. Very well, in fact.
I wouldn't have thought it possible, but even without the roast pork, this sauce smells just like it does with meat - and it tastes super delicious, too.
In fact, this sauce with root vegetables is a real alternative to Sunday roast and is also far more digestible.
Try it for yourself and let me share your experiences.
Ingredients for 4-6 people:
- 1/4 celeriac
- 2 large carrots (purple carrots if possible)
- 1 leek
- 2-3 onions
- 1 bunch of parsley
- 1-2 cloves of garlic
- 4-5 brown mushrooms
- 60 ml strained tomatoes
- 2 tbsp roast pork seasoning "Ludwigs Leibspeis" from Herbaria
- 2 tsp. rubbed marjoram
- 1 tsp whole caraway seeds
- salt
- 10 gr vegetable butter, ice cold
- 1 tbsp tasteless oil (frying oil sunflower)
- 1-2 tsp cornstarch to thicken the sauce
Preparation:
Heat the oven to 190 degrees convection.
Clean and peel the vegetables. If possible, use the onions with their peel.
Cut everything into coarser pieces and mix with 1 tsp salt, the remaining spices and the oil. Now spread the vegetables on a deep baking tray or in a large baking dish so that they are not on top of each other if possible.
Now mix the passata with about 150 ml of water and pour over the vegetables. Then put everything in the oven.
The vegetables should get well roasted spots (important for the aroma). Add only enough water so that the vegetables can stick to the baking tray and form roasted spots.
Only when (after approx. 40 min) the vegetables are well roasted, add approx. 500ml water and mix everything well again.
Let the sauce simmer in the oven for another 30 min.
Then remove the tray from the oven and strain the vegetables and stock through a fine sieve. Do this carefully and rub the vegetables really well through the sieve. The straining is important for the taste and consistency of the sauce.
Attention: please do not parry with the stabilizer, that would be too much vegetable mush in the sauce!
Now boil the sauce in a pot, season it if necessary and thicken it with some cornstarch (depending on the desired thickness) and refine it with a piece of ice-cold vegetable butter.
Raw potato dumplings go well with this, of course, but also spaetzle, bread dumplings and even noodles. In addition, you can have a whole celery roasted in the oven or serve all kinds of root vegetables, cabbage, sauerkraut, etc. to my Franconian Sunday treat.
I wish you a lot of fun baking and enjoy it!
xx Dipika