Vegetarian red wine gravy
Going meat-free doesn't mean missing out on a sumptuous sauce for roast dinners - mushroom ketchup adds depth to this version
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Vegetarian
- Heat the oil in a saucepan. When hot, add the onions, carrots, celery and bay, and cook gently for 10-15 mins until soft. Remove the bay leaves.
- Add the flour and cook for 3-4 mins until brown. Add the wine little by little, stirring constantly, then add the stock. Once fully incorporated, simmer for 5-10 mins until the gravy has thickened. Strain through a sieve, stir through the mushroom ketchup and season to taste.
PER SERVING
208 kcalories, protein 3g, carbohydrate 19g, fat 6 g, saturated fat 1g, fibre 3g, sugar 10g, salt 0.6 g
Recipe from Good Food magazine, December 2012.
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http://www.bbcgoodfood.com/recipes/2744673/
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Ingredients
- 2 tbsp oil
- 2 large onions , cut into wedges
- 2 carrots , roughly chopped
- 2 celery sticks, roughly chopped
- 2 bay leaves , torn
- 2 tbsp flour
- 400ml red wine
- 400ml vegetable stock
- 2 tbsp mushroom ketchup
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Vegetarian
Ingredients
- 2 tbsp oil
- 2 large onions , cut into wedges
- 2 carrots , roughly chopped
- 2 celery sticks, roughly chopped
- 2 bay leaves , torn
- 2 tbsp flour
- 400ml red wine
- 400ml vegetable stock
- 2 tbsp mushroom ketchup
PER SERVING
208 kcalories, protein 3g, carbohydrate 19g, fat 6 g, saturated fat 1g, fibre 3g, sugar 10g, salt 0.6 g
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27 December 2012
Fuchsia01 rated and commented on this recipe
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