How to Prepare Root Vegetable Balsamic Sauce
This is a great time of year to use up some of your root vegetables to make a sauce that works well with duck, pork or game birds.
The root vegetables provide a deep and earthy flavor while the balsamic vinegar a touch of sweetness. Thus, it pairs well with heartier fare and/or items that marry with slightly sweet sauces. You can also try drizzling it over a side dish of roasted root vegetables.
This sauce is multi-dimensional.
The recipe calls for a sachet d'epice which is French for "bag of spices". That's exactly what it is, a small cheesecloth sack filled with herbs and spices.
Typically you'll find parsley stems, black peppercorns, bay leaves, garlic and thyme but you can use any herbs and spices depending on what you're cooking.
Root Vegetable Balsamic Sauce Recipe
- 2 quarts chicken stock
- ¼ cup white balsamic vinegar
- 1 small turnip roughly chopped
- 1 small parsnip roughly chopped
- ½ celery root roughly chopped
- 1 leek white part only, roughly chopped
- 1 sachet d’epices see above
- salt and white pepper to taste
- 2 tablespoons cold butter
- Combine all of the ingredients except the butter in a stockpot. Bring to a boil and then reduce to a very gentle simmer.
- Cook until the sauce reduces to about one half.
- Strain the sauce in a colander to remove the large solids. Restrain through cheesecloth to remove the fine particulates and clarify the sauce.
- Return the strained sauce to a clean saucepan and bring to a gentle simmer.
- Taste and assess for additional seasoning.
- For greater acidity, add a finishing splash of the vinegar.
- Whisk in the cold butter until incorporated and serve.
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