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Includes
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450 grams aubergines thinly sliced
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450 grams cauliflowers thinly sliced
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100 grams broccoli thinly sliced
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150 grams carrots thinly sliced
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150 grams onions chopped
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100 grams fresh red beetroots thinly sliced
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60 grams chopped garlic
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60 grams sliced shiitake mushrooms
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10 grams kombu seaweed
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10 grams tomato puree
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100 grams olive oil
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2.5 kg water
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0.4 gram gluten-free xanthan gum
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4 grams salt
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2 grams pectin
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Combine the vegetables with the shi-take mushrooms, kombu, tomato puree and olive oil.
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Spread evenly on 2 trays and roast in an oven, at 150°C, for 45 minutes.
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Scrape roasted vegetables into a stockpot, add water, and simmer for 40 minutes.
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Pass through a chinois into a clean pot, and reduce by three-quarters.
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Whisk in the Xanthan gum, salt and pectin.
Cooking time1 hour 25 minutes
Preparation time15 minutes
Servings20 portions
