Diced Veggies with Demi-Glace

<p><!-- tml-version="2" --></p> <p>1. To make Demi-Glace: Heat oil in Dutch oven over medium-high heat. Add leek, carrot, and celery; sauté 10 minutes. Stir in flour; cook 2 minutes, or until flour begins to brown. Add tomato paste, garlic, broth, wine, and sherry, and simmer 3 minutes. Add remaining ingredients, bring to a boil, then reduce heat to medium-low, and simmer 30 minutes. Remove from heat, and cool 30 minutes. Strain mixture through sieve, and discard solids. Transfer to saucepan, and keep warm.</p> <p>2. To make Veggies: Heat oil in large skillet over medium heat. Add cumin seeds and cayenne; sauté 30 seconds. Add 1/2 cup green onions, and sauté 1 minute. Stir in potatoes and carrots; sauté 10 minutes. Stir in peas, broth, and garlic. Cover, and cook 8 minutes, or until potatoes are tender.</p> <p>3. Divide Veggies among 4 bowls. Drizzle with 3 Tbs. Demi-Glace; garnish with remaining 1/2 cup green onions.</p>