Yield: 3 1/2 cups
|1¼ cup||Vegetable broth|
|¼ cup||Celery, diced|
|¼ cup||Carrots, diced|
|½ cup||Onion(s), diced|
|¼ cup||Parsnips, diced|
|¾ cup||Port wine|
|4 teaspoons||Arrowroot or cornstarch|
|¾ cup||Red wine vinegar or balsamic vinegar|
|¾ cup||Walnut oil|
|Salt and pepper|
Combine first 5 ingredients in medium saucepan and simmer for 30 minutes. Pure mixture and pour through a coffee filter or fine strainer. Discard solids.
Add port wine. combine 2 tbs broth mixture with arrowroot in a small bowl. Set aside.
Bring remaining broth to a boil. Remove from heat and whisk in arrowroot mixture. Bring to a boil again.
Remove from heat and stir in vinegar, Cool and whisk in oil. Season with salt and pepper to taste.
Vegetarian Gourmet Spring 1995
Submitted By DIANE LAZARUS On 02-17-95