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Healthy gravy served in a gravy jug

Healthy gravy

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Rating: 3 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

Serve this healthy, low-fat gravy with Sunday lunch, bangers and mash, or even with turkey on Christmas Day. It can be frozen, too, if you want to make it ahead

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
kcal53
low infat1g
saturates0.1g
carbs9g
sugars6g
fibre2g
protein1g
salt0.4g
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Ingredients

  • 1 tsp sunflower oil
  • 1 large onion , chopped
  • 3 large carrots , chopped
  • 1 tbsp ketchup
  • handful dried porcini mushrooms
  • 3 tbsp balsamic vinegar
  • 1l low-salt vegetable stock , or chicken stock if not making it vegetarian
  • 1 tbsp cornflour

Method

  • STEP 1

    Heat the oil in a saucepan then add the vegetables and cook them over a medium-high heat for 10-15 mins to brown – if they burn at the edges, then all the better. Stir in the ketchup and dried mushrooms and cook together until everything becomes sticky, then splash in the vinegar. Stir in the stock and season with a pinch of salt, if you like. Bring to the boil, then simmer gently for 20 mins. 

  • STEP 2

    Using a hand blender, blitz to create a thin soup-like consistency, then pass through a sieve into another saucepan and bring to the simmer. Slake the cornflour with a splash of water, then pour into the liquid and continue to cook until thickened. Serve straightaway, chill, or freeze for reheating at a later date. Can be frozen for up to three months in an airtight container.

Goes well with

Recipe from October 2018, October 2018

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Overall rating

Rating: 3 out of 5.5 ratings
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