Servings 6 Servings
- 1 cup tamarind pulp cut into small pieces
- 1 1/2 cups vegetable broth plus more if needed, (look for Mushroom-Free broth if needed)
- 1 leek diced
- 1 yellow onion chopped
- 1 stalk celery chopped
- 1 shallot chopped
- 15-20 cloves garlic roasted
- 1 tablespoon raisins
- 1 teaspoon celery seeds
- 1 teaspoon granulated garlic
- 1 teaspoon dried onion flakes
- 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried
- Preheat the oven to 350 degrees F.
- Put the tamarind pulp and 1/2 cup of the broth in a small saucepan. Cover and cook over low heat until the pulp is soft, 12 to 15 minutes. Strain through a fine-mesh strainer to remove the tamarind seeds and fiber. Set aside.
- Put the leek, onion, celery, and shallot in a medium dry saucepan. Cover and cook over medium heat, stirring occasionally, for 5 minutes. Stir in the roasted garlic, raisins, celery seeds, granulated garlic, and dried onion flakes and cook for about 1 minute. Add the remaining cup of the broth and simmer until the liquid is reduced by half, about 5 minutes. Stir in the tamarind mixture and cook for 5 minutes longer. Transfer to a food processor and process until smooth. If the mixture is too thick, add more broth, 1 tablespoon at a time, until the desired consistency is achieved. Stored in a sealed container in the refrigerator, Roasted Garlic and Tamarind Glaze will keep for 2 weeks.
Per serving (1/3 cup): calories: 93, protein: 2 g, carbohydrates: 23 g, fat: .02 g, calcium: 49 mg, sodium: 25.5 mg, omega-3: 0 g Note: Tamarind pulp will always need to be strained, even if it’s labeled seedless. There are always seeds and bits of fiber in it.