Jamie Oliver’s Veggie Gravy
Pair this with Jamie's Veggie Crown this Christmas for the ultimate vegetarian feast.
From the book
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Introduction
What’s brilliant about this fantastic veggie gravy is you can make it, reserve what you need for your veggie guests, then reheat the rest in your tray of roasted meat juices for even more amplified deliciousness.
Ingredients
| 1 | leek |
| 1 | carrot |
| 1 | stick of celery |
| 1 | onion |
| 1 | veg stock cube |
| 10g | dried porcini mushrooms |
| 1 bunch of | rosemary (20g) |
| 180g | vac-packed chestnuts |
| 15g | unsalted butter |
| ½ tsp | smoked paprika |
| 150ml | red wine |
| 2 tbsp | balsamic vinegar |
| 1 tbsp | quince or redcurrant jelly |
Essential kit
You will need: a hand stick blender.
Method
Get ahead: Trim and wash the leek, carrot and celery, peel the onion, then roughly chop it all and place in a large non-stick pan on a medium-high heat. Dry-fry for 15 minutes, or until softened and dark golden, stirring regularly and adding splashes of water to prevent it sticking, if needed. Meanwhile, crumble the stock cube into a jug with the porcini and rosemary, then cover with 500ml of boiling kettle water and leave aside to infuse.
Stir the butter, chestnuts and paprika into the pan. Cook for 5 minutes, then add the wine, balsamic and jelly. Let the liquid cook away, cool slightly, then tip the contents of the pan into a blender. Pour in the porcini and the stock, discarding just the last gritty bit and the rosemary, add 500ml of water and blitz until very smooth – in batches, if needed. Season to perfection, tasting and tweaking, then cool, cover and refrigerate for up to 4 days.
To serve: Simply reheat the gravy in a pan, or, for bonus flavour, use your tray of roasting juices from the Epic mixed roast, loosening with splashes of water, if needed.
The freezer is your friend: This gravy freezes really well so get super ahead or eve batch up. Simply defrost and reheat.
