Demiglas sauce from vegetables

The main thing for making vegetable sauce demiglas is to cut vegetables as thinly as possible. This is necessary in order to have a large number of baked ruddy surfaces. So:

1. Wash and peel the vegetables.
2. Cut beets, tomatoes, celery root and eggplant into thin slices.
3. Cut carrots and garlic into plates lengthwise, onion rings.
4. Chop the cabbage.
5. Pumpkin also needs to be cut into thin plates.
6. Peel the Bulgarian pepper from the seeds and stalks, cut into thin pieces.
7. Mix all the prepared vegetables in a large bowl, then put them in a baking tray with fairly high sides.
8. Put tomato paste in vegetables, pour vegetable oil, pour salt and pepper.
9. Mix everything well. It is convenient to do this with your hands.
10. Put a baking sheet with vegetables in a preheated 180 degree oven for 1 hour. Stir the vegetables occasionally. It is necessary that they become fried, ruddy.
11. Pour water into the baking tray so that it covers all the vegetables. Keep them in the oven for another 30 minutes.
12. Strain the contents of the baking tray through a sieve, squeeze the vegetables thoroughly.

Store the finished vegetable demiglass in the freezer, using as needed.

Delicious dishes!