Roasted-Vegetable and Wine Sauce Recipe

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Ingredients:

Serving

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 tbsp 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 quart water
1/2 cup sun-dried tomatoes ( not packed in oil; 1 1/2 oz)
1/2 stick unsalted butter
1/3 cup all-purpose flour

Directions:

Roast vegetables: Preheat oven to 450°F with rack in middle.
Wash leek halves and pat dry.
Toss leek, carrots, garlic, bell peppers, plum tomatoes, fennel, and onions with oil, then spread in a 17- by 14-inch roasting pan and roast, stirring occasionally, until well browned and tender, 1 1/4 to 1 1/2 hours.
Soak porcini and make bouquet garni while vegetables roast: Pour boiling water over porcini in a bowl and soak until softened, 10 to 20 minutes.
Meanwhile, wrap celery, parsley stems, thyme sprig, peppercorns, and bay leaves in a piece of cheesecloth and tie with string.
Lift out porcini, squeezing excess liquid back into bowl, and rinse to remove any grit. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl.
Make stock: Transfer roasted vegetables to a 6- to 8-quart pot and add wine to roasting pan, then deglaze pan by boiling, scraping up brown bits, 1 to 2 minutes. Add wine to vegetables in pot along with water (4 quarts), porcini and soaking liquid, bouquet garni, sun-dried tomatoes, and 2 teaspoons salt. Bring to a boil, then simmer, uncovered, until stock is reduced to about 6 cups, about 2 hours. Pour through a fine-mesh sieve into a large bowl, pressing firmly on and then discarding solids.
Make sauce: Melt butter in a 3-quart heavy saucepan over medium heat and whisk in flour, then cook roux, whisking, 3 minutes. Add stock in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until slightly thickened, about 10 minutes. Season with salt and pepper.
Cooks' notes: · Stock can be made ahead and cooled, uncovered, then chilled, covered, 1 week or frozen in an airtight container 1 month. · Sauce can be made 2 days ahead and chilled, uncovered, until cool, then covered. Reheat before using.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	311.73 Kcal (1305 kJ)
Calories from fat	124.77 Kcal
		% Daily Value*
Total Fat	13.86g	21%
Cholesterol	20.25mg	7%
Sodium	101.85mg	4%
Potassium	893.64mg	19%
Total Carbs	34.61g	12%
Sugars	11.21g	45%
Dietary Fiber	6.92g	28%
Protein	6.39g	13%
Vitamin C	66.2mg	110%
Vitamin A	1.6mg	53%
Iron	18mg	100%
Calcium	150.6mg	15%

Amount Per 100 g
Calories	30.3 Kcal (127 kJ)
Calories from fat	12.13 Kcal
		% Daily Value*
Total Fat	1.35g	21%
Cholesterol	1.97mg	7%
Sodium	9.9mg	4%
Potassium	86.86mg	19%
Total Carbs	3.36g	12%
Sugars	1.09g	45%
Dietary Fiber	0.67g	28%
Protein	0.62g	13%
Vitamin C	6.4mg	110%
Vitamin A	0.2mg	53%
Iron	1.8mg	100%
Calcium	14.6mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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