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SAUCES & GRAVY
VEGETABLE GRAVY
A VIEW
FROM LAURA
This is so flavourful and makes a
wonderful change from meat-based
gravies and sauces. A great tip from
food writer Jack Monroe is to save up
all vegetable scraps and peelings in a
bag and place into the freezer.
Keep adding scraps until the bag
is full and then put into a large
saucepan, cover with water and bring
to the boil. Let it simmer for 10 minutes
and then allow the liquid to cool down
with the vegetable bits in. Once it’s
completely cold, strain off. You’ll have
a lovely vegetable stock at no cost.
INGREDIENTS
METHOD
• ½ kilo mixed veg (I used potato,
carrot, onion and parsnip)
• Vegetable oil for roasting
• 750ml vegetable stock (either home
made or from a stock cube)
• 20g cornflour
• Salt and pepper
Heat the oven to 200°C (fan).
Quarter the onion, but keep it in the skin, and cut the carrot, parsnip and potato into
similar chunks. Place into a roasting tin, coat with vegetable oil and roast until they are
soft and golden. Every 10 minutes give the vegetables a good turn to ensure they are
cooking evenly.
When they have cooked put the tray onto a low heat on the hob and add a little of the
stock. Using a spatula you want to lift all the stuck bits of vegetables. This is called
deglazing the pan.
Slowly add half of the stock and stir everything together, then start squashing the
vegetables so it all becomes a liquid mush. Take off the heat and leave to cool for a few
minutes.
Place a sieve over a large bowl and slowly pour the contents of the pan into the sieve.
You will get a build up of vegetables which you now want to squidge into the sieve using
the back of a spoon. If the skins from the onions are in the way then you can remove
them to allow more vegetable goodness to pass through the sieve.
Once you have exhausted all of the vegetables, put the bowl to one side and mix the
cornflour with some of the leftover stock until you have a white liquid. Put the cornflour
mix and the leftover stock into a saucepan with the vegetable mix from the bowl.
Slowly bring everything to a boil whilst whisking everything to combine and prevent
lumps from forming.
38 EATING WITH CONFIDENCE
Swallows Recipe Book V3.indd 38 09/04/2021 15:52