Perfect Gravy!
So, this is basically the base for how I make my gravy for any roast. Doesn’t matter what it is, the base is always pretty much the same…
Perfect Gravy!
Course: MainCuisine: BritishDifficulty: EasyIngredients
1 x large carrot
1 x large onion
1 x parsnip
3 / 4 cloves of garlic
1 x potato
any required herbs, such as rosemary, thyme, sage etc depending on the joint
Directions
- Simply slice the veg longways, leaving the skin on and arrange in the bottom of a roasting dish before putting your meat on top.
- You can add any herbs to this based on the meat you’re cooking, so for example rosemary for pork, sage for chicken / turkey etc.
- If you’re doing beef and you like it, you can also slice some horseradish in this stage too.
- Once your meat is cooked, you simply place all of the juice soaked veg into a saucepan, mash and add any of the water or veg stock you have until you get the required amount.
- If needs be you can add cornflour to thicken but the potato once mashed should do that job.
- Also, add a dash of red or white wine for more luxury as you’re cooking it all down.
- Once finished, sieve the veg from the resultant gravy, and serve.
Notes
- I find it best if made from the water from any main veg you’re cooking, so for example if I’m doing cauliflower cheese, i’ll keep the water I steamed the veg over and also any other veg water like swede etc. This is then added to the base gravy stock for even more flavour instead of water.
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