Roast Vegetable + Winter Herb Gravy

No roast dinner is the same without gravy.

Serves 8
2 leeks
2 red onions
2 sticks of celery
4 carrots
2 garlic cloves in their skins
2 sprigs of rosemary, bay and thyme
Salt and black pepper
Olive oil
2 tbsp flour
500ml dry cider
1 litre vegetable stock

Preheat the oven to 200C/400F/gas mark 6. Roughly chop the vegetables and put them into a large baking tray with the herbs. Season, drizzle over a little olive oil, and roast for 45 minutes or until sweet, soft and golden.

Remove the vegetables from the oven, allow to cool a little and use a potato masher to mash them all up.

Put the tray of mashed vegetables on the hob. Add the flour and stir it in for a couple of minutes. Add the cider and the stock and bring to a simmer for 10 minutes, stirring occasionally to mix in all the good sticky bits from the tray.

Sieve the gravy and keep in the fridge until needed. Reheat with a little extra hot water or vegetable stock.

 

Posted: 10.10.18 5 Comments

Comments

Posted by Linda at 6:35 on the 22.12.18

How long can this gravy be stored in the fridge ? Does it freeze well?

Posted by Mel at 6:29 on the 31.12.18

Lovely tasty gravy!

Posted by Gillie Hagger at 7:04 on the 11.01.19

This is a delicious gravy. We reduced it quite a bit but it lasted for days and was utterly scrumptious. Many thanks for the recipe.

Posted by Anika at 11:23 on the 17.09.19

This is so yummy! Can’t believe it’s vegan. And yes, it freezes very well!

Posted by Sandra Mac at 1:47 on the 20.12.19

Are you psychic Anna?! Just fretting about vegan gravy 3 mins ago and now problem solved! Thank you for the timely help and for all your other brilliant recipes, tips and evocative foodie narrative that your wonderful books and column supply. S

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