For 500 ml (4 servings)

We created the recipe for this gravy for a vegan Christmas dinner. It was served with filled savoy and a potato roll filled with champignons. You can read the whole article about the Christmas dinner in Rensow here.

Finely chop the shallots and garlic. Heat the rapeseed oil and sweat shallots and garlic in it. Add the tomato paste and sweat as well. Deglaze with port and red wine vinegar and let it cook for about 5 minutes. Pour vegetable broth and add porcini and the bay leaf. Let the sauce boil down at medium heat for about 30 minutes. Take out the bay lead. Add the elderberry jelly and puree the sauce. If you want, let the sauce boil down a bit more and season with salt.

1 Comment

  • Ihr solltet diese leckere Sauce aber auch unbedingt in euren Rezepte Index aufnehmen. Ich wünsche Euch noch schöne Festtage und ein gutes, gesundes und erfolgreiches 2018!

Leave a Reply

Your email address will not be published. Required fields are marked *

Newsletter

Don't miss any new recipes, culinary stories or events! Sign up for our newsletter and get an email for all Krautkopf news and new posts.

Thanks for registering.

 

In order to prevent abusive use by third parties, we have sent you a confirmation link to your e-mail address. Please click it to confirm your subscription.

 

Scroll to top