Diced Veggies with Demi-Glace

• 2 tsp. olive oil
• 1 leek, chopped
• 1 medium carrot, finely chopped
• 1 stalk celery, finely chopped
• 1 1/2 Tbs. all-purpose flour
• 1 Tbs. tomato paste
• 4 cloves garlic, minced (4 tsp.)
• 4 cups low-sodium vegetable broth
• 1 cup dry red wine
• 1/4 cup dry sherry or Madeira
• 6 whole peppercorns
• 4 sprigs thyme
• 2 bay leaves
• 2 tsp. toasted sesame oil
• 2 tsp. cumin seeds
• 18 tsp. cayenne pepper
• 1 cup sliced green onions, divided
• 1/2 lb. small potatoes, diced (1 3/4 cups)
• 4 medium carrots, diced (1 3/4 cups)
• 1 cup baby peas
• 1/2 cup low-sodium vegetable broth
• 4 cloves garlic, minced (4 tsp.)

1. To make Demi-Glace: Heat oil in Dutch oven over medium-high heat.
2. Add leek, carrot, and celery; saute 10 minutes.
3. Stir in flour; cook 2 minutes, or until flour begins to brown.
4. Add tomato paste, garlic, broth, wine, and sherry, and simmer 3 minutes.
5. Add remaining ingredients, bring to a boil, then reduce heat to medium-low, and simmer 30 minutes.
6. Remove from heat, and cool 30 minutes.
7. Strain mixture through sieve, and discard solids.
8. Transfer to saucepan, and keep warm.
9. To make Veggies: Heat oil in large skillet over medium heat.
10. Add cumin seeds and cayenne; saute 30 seconds.
11. Add 1/2 cup green onions, and saute 1 minute.
12. Stir in potatoes and carrots; saute 10 minutes.
13. Stir in peas, broth, and garlic.
14. Cover, and cook 8 minutes, or until potatoes are tender.
15. Divide Veggies among 4 bowls.
16. Drizzle with 3 Tbs.
17. Demi-Glace; garnish with remaining 1/2 cup green onions.

olive oil, carrot, celery, flour, tomato paste, garlic, lowsodium, red wine, sherry, peppercorns, thyme, bay leaves, sesame oil, cumin seeds, cayenne pepper, green onions, potatoes, carrots, baby peas, vegetable broth, garlic

Taken from www.vegetariantimes.com/recipe/diced-veggies-with-demi-glace/ (may not work)