Parsnip, cranberry & chestnut loaf
A modern take on the nut loaf, this makes a great vegetarian centrepiece for Christmas Day or a special dinner
Vegetarian red wine gravy
Serves 4
Easy
Prep:
Cook:
Going meat-free doesn't mean missing out on a sumptuous sauce for roast dinners - mushroom ketchup adds depth to this version
Skip to ingredients
- 2 tbsp oil
- 2 large onionscut into wedges
- 2 carrotsroughly chopped
- 2 celerysticks, roughly chopped
- 2 bay leavestorn
- 2 tbsp flour
- 400ml red wine
- 400ml vegetable stock
- 2 tbsp mushroom ketchup
Nutrition: per serving
- kcal208
- fat6g
- saturates1g
- carbs19g
- sugars10g
- fibre3g
- protein3g
- salt0.6glow
Method
step 1
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.
step 2
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.
