Quince sauce

Ingredients for 4 servings:

• ½ carrot(s)
• ¼ leek(s)
• ¼ celeriac
• ½ onion(s)
• 100 g mushrooms
• 2 quinces
• 400 ml vegetable stock
• 30 ml red wine
• Flour, 1 – 2 tbsp
• 2 tsp beet syrup
• 3 sprigs of thyme
• 2 bay leaves
• 1 rosemary sprig(s)
• 5 juniper berries
• salt and pepper
• Sunflower oil or rapeseed oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Recipe 6 of the corn polenta patties on savoy cabbage cream with pumpkin, served with “Ras El Hanout” carrots and parsnip puree in quince sauce

Cut the carrots, leeks, celery, onions, and one quince into approximately 1 x 1 cm cubes. Slice the mushrooms and the other quince. Heat a pan with oil and fry the diced vegetables until dark and toasted, but not burned. Now add the mushrooms and quince slices and fry for about 5 minutes. Add the sugar beet syrup and mix again thoroughly. The vegetables should now be well browned. Dust with flour and, stirring constantly, allow the flour to darken, but not burn. Deglaze with red wine and vegetable stock. Add the quince cubes. Add the thyme, bay leaf, rosemary, and juniper berries in a spice bag or loose, and simmer for about 30 minutes. Strain the liquid into a second pan and reduce for another 8 minutes. Season with salt and pepper. Adjust the consistency with stock if necessary. Spoon the sauce over the savoy cabbage and the ‘Medel’ (sausage buns). A basic recipe for making vegetable broth can be found here: https://www.chefkoch.de/rezepte/3746321569325637/Schnelle-Gemuesebruehe-Grundrezept.html