Make-ahead madeira gravy

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This vege­tar­ian gravy can be served as is or used as a de­li­cious base for your turkey gravy. If you don’t have any madeira, swap it out for the same quan­tity of dry sherry.

SERVES 6-8 PREP 15 mins COOK 35 mins EASY V

large knob of but­ter 1 onion, chopped 2 car­rots, finely chopped 2 bay leaves 1 large thyme sprig 1 tbsp caster sugar 3 tbsp plain flour 1 tsp Mar­mite 1 tsp tomato purée 1 tsp bal­samic vine­gar 1 tbsp dark soy sauce 150ml madeira 1 litre veg­etable stock (or chicken or beef stock, if you’re not cook­ing for veg­e­tar­i­ans)

1 Heat the but­ter in a wide saucepan over a medium heat and siz­zle the vegeta­bles and herbs in the pan for 15 mins un­til the veg start to brown. Scat­ter over the sugar and con­tinue to cook for a fur­ther few min­utes un­til sticky and caramelised. Stir in the flour un­til sandy, cook for 1 min, then add the Mar­mite, tomato purée, vine­gar and soy sauce to make a sticky paste. Pour over the madeira and bub­ble for 1 min.

2 Add the stock, then crush the veg with a po­tato masher and bub­ble ev­ery­thing to­gether for 10 mins un­til you have a thick­ened sauce that just coats the back of a spoon. Sieve and use straight­away as a veg­gie gravy or as the base to a turkey gravy. Can be cooled, then frozen for up to three months.

GOOD TO KNOW low fat

PER SERV­ING (8) 94 kcals • fat 1g • sat­u­rates 1g • carbs 13g • sug­ars 6g • fi­bre 1g • pro­tein 2g • salt 0.7g

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