Sunday, 19 March 2017

Onion Gravy

I never make gravy, its usually Bisto gravy granules to the rescue, but I decided to make nut roast for Sunday dinner, so thought I should have a go at gravy and this recipe is the result.

6 onions finely chopped
4 sticks of celery finely chopped
5 carrots finely chopped
6 chestnut mushrooms finely chopped
2 bay leaves
1 tsp dried parsley
1½ tbsp coconut aminos
1 tbsp cornflour
1½ litre vegetable stock
Salt and pepper
3 tbsp rapeseed oil

Put the onions, celery, mushrooms and carrots in a pan with the oil and cook for 30-40 mins, until really soft and browned.



Put the cornflour into a cup with 2 tbsp water and mix together, making sure there are no lumps



Add the cornflour mix to the pan, with the coconut aminos, stock, parsley, bay leaves and a good grind of salt and pepper.   Cook for a further 15 mins, to concentrate the flavours.


Allow the gravy to cool slightly, then blitz with a stick blender.   The gravy may need thinning down, depending on your taste, so add a little water, or if you prefer your gravy really smooth, you can pass it through a sieve.


I enjoyed the onion gravy with nut roast, roast potatoes and vegetables, a perfect Sunday dinner.




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