Gravy for roast meats

Serves: 6

Time to make: 25 mins

Ingredients

2 tablespoons oil from roast meat
½ cup finely chopped onion
¾ cup finely chopped mushrooms
3 tablespoons chopped fresh parsley or thyme
1 ½ cups reduced-salt chicken stock, heated
2 tablespoons cornflourcornstarchX
1 cup vegetable cooking water (use water from cooking green vegetables — it has more flavour), or separated juices from roast meat
freshly ground black pepper

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Instructions

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1 Place oil in a non-stick pan and heat. Cook onion and mushrooms, with the parsley or thyme, until softened.

2 Add 1/4 cup stock and cook for a further 5 minutes.

3 Mix cornflour with 1/2 cup of the remaining stock to form a smooth sauce. Add to the pan with the remaining stock and vegetable water or meat juices.

4 Bring to the boil, stirring all the time, until thickened. Season with pepper.

Serving suggestion

Serve over roast meat and roast vegetables.

Variations

Make it gluten free: Check stock and cornflour are gluten free.

Nutrition Info (per serve)

Calories 48 cal

Kilojoules 200 kJ

Protein 2 g

Total fat 3 g

Saturated fat 1 g

Carbohydrates 10 g

Sugar 2 g

Dietary fibre 1 g

Sodium 160 mg

Calcium 20 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.