Oven-Roasted Vegetables with Red Wine Sauce and Parmesan Mashed Potatoes

• 1 onion
• 2 leeks
• 2 carrots
• 2 beetroots(small)
• 90g butter
• 5g flour
• 2 tbsp thyme
• 200ml red wine(with low acidity)
• 400ml water
• 1 bay leaf
• 6 juniper berries
• 10g raw cane sugar
• 20g tomato paste
• 1 Pinch salt
• 1 Pinch pepper

Ingredients

• vegetable paste made from celery, carrots, and onions
• 2 celeries
• 3 radishes
• 2 radishes
• 2 swedes

For the Oven-Roasted Vegetables

• 4 carrots
• 1 swede
• sparkling salt
• 2 tbsp olive oil
• 5 cloves of garlic
• 0.5 onion

For the Mashed Potatoes

• 800g potato
• 10g butter
• 2 tbsp milk
• 1 Pinch Nutmeg
• 50g grated Parmesan or nutritional yeast for serving(grated)

Preparation of Red Wine Jus

1. For the red wine sauce, peel onion and cut it into large pieces.

2. Wash the remaining vegetables well and cook them with the skin on, or peel them and cut them into large pieces.

3. For the flour butter, knead 10g butter with 5g flour in a small bowl and then place it in the refrigerator.

4. For the mashed potatoes, peel potato and put water on to boil.

Prepare Vegetable Stock

1. Melt 60g butter in a cast iron pot or in a pan and sauté onion until translucent.

2. Add the vegetables to the pan and sauté vigorously.

3. Add 100ml red wine and 1 tbsp thyme to the pot and stir. Let it simmer briefly.

4. Add 100ml red wine, 400ml water, and optionally 2 tsp vegetable paste made from celery, carrots, and onions, bay leaf, and juniper berry.

5. Let simmer for 10 minutes.

6. Place a hair sieve over a bowl and pour the mixture from the pot into the sieve. Collect the liquid. Press down slightly with a pestle or similar tool to extract as much liquid as possible. The result is about 350 ml of vegetable stock.

Oven-Roasted Vegetables

1. Peel the carrot and swede and cut them in half lengthwise. If the carrots are very large, cut them in half again. Place the carrots in the Omnia baking dish (without silicone).

2. Quarter the 0.5whole onion to create boat-like shapes. Use your thumb to separate them and add them to the 0whole carrot.

3. Leave the clove of garlic attached to the stem and only trim the tops. Place them in the Omnia.

4. Drizzle olive oil and 2 tbsp sparkling salt over the vegetables. Briefly massage evenly with your hands.

5. Bake on high heat for 5 minutes. Stir briefly and continue cooking on medium heat for 15 minutes until the vegetables are browned.

Mashed Potatoes

1. Boil potato until soft.

2. Drain the water and mash potato in the same pot, add 10g butter and milk. You determine the consistency of the puree based on the amount of milk.

Preparing Red Wine Jus

1. Melt 20g butter in a pan. Add 10g raw cane sugar and stir well. Let simmer briefly.

2. Add the broth. Stir well and let it simmer briefly.

3. Add 10g tomato paste and stir.

4. Then add the flour butter (from step 3). Stir well and let it simmer until a creamy sauce has formed.

5. Let simmer briefly. Season with salt and pepper.

6. Season the puree with salt, Parmesan, and Nutmeg.