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 4 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!

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