- Serves: 6
- Cook Time: 45 minutes
- Prep Time: 45 minutes
- Effort: easy
- 2 large carrots, diced
- 5 stick celery
- 2 large leeks, diced
- 4 shallots, finely chopped
- 6 clove garlic, finely chopped
- 1 bunch of parsley, roughly chopped
- 6 bottles of Pinot Noir red wine
- 350 g brown sugar
- 85 g butter
1. Put the carrots, celery, leeks, shallots, garlic and parsley in food processor, and whiz to a coarse purée, scraping down the goblet several times.
2. Scrape the mixture into a large heavy-based non-reactive saucepan. Pour in three bottles of the wine. Bring to the boil, then simmer briskly until it reaches a toffee-like consistency and is starting to caramelise. Be careful not to let it burn.
3. Moisten with the rest of the wine and add the brown sugar. Bring to the boil again and reduce to one-third of its volume.
4. Pour through a muslin-lined sieve set over a bowl.
5. Return to the pan and finish by stirring in the butter.
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