Gravy is often the ‘straw that breaks the camels back’ adding lots of last minute stress at Christmas time. So why not make your life a little easier with this make-ahead-gravy!
Hands on time 20 minutes. Cooking time about 1 hour. Serves 8.
2 red onions – chopped.
2 carrots – chopped.
2 celery sticks – chopped.
3 thyme sprigs.
3 garlic cloves.
1 tbsp olive oil.
25g plain flour.
125ml white wine.
500ml vegetable / chicken stock.
Preheat oven to 200C / gas mark 6.
Toss the vegetables, thyme, oil and a sprinkle of seasoning into s roasting tin.
Roast for 45 mins turning halfway through until tender and lightly caramelised.
Once cooked scrape contents into a pan, add the flour & squash in using a potato masher. Mashing as much as possible.
Cook over a low heat for a couple of minutes gradually stirring in the wine followed by the stock.
Bring to the boil, stirring, turn die. Heat and simmer for 10 minutes.
Strain through a sieve and check seasoning.
If not serving immediately, cool and chill.
To serve, reheat in pan until piping hot.
TIP : make up to three days in advance. Cool completely and chill in an air tight container.