health gravy
A healthy, low-fat gravy to serve in Sunday lunch, bangers, and mash, or even with turkey. It can be frozen, too, if you want to make it ahead
- Prep: 5 mins
- Cook: 25 mins
- Easy
- Serves: 8
Ingredients
health gravy method
Step: 1 Heat up the oil in a saucepan next add the vegetables and prepare them over medium-high heat for up to 10 to 15 mins to brown – if they burn at the edges, then all the better. Mix in the ketchup and dried mushrooms and cook together until everything becomes sticky, next splash in the vinegar. Blend in the stock and flavor with a pinch of salt, if you like. Bring to a boil, then simmer gently for up to 20 mins.
Step: 2 Take a hand blender and blend to create a thin soup-like consistency, next pass through a sieve into another saucepan and bring to a simmer. Slake the cornflour with a splash of water, pour into the liquid, and resume to cook until thickened. Serve straight away, chill, or freeze for reheating on any other day. This can be frozen for up to three months in an airtight container.
