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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 cornflour
- 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
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 48cal
-
Kilojoules 200kJ
-
Protein 2g
-
Total fat 3g
-
–Saturated fat 1g
-
Carbohydrates 10g
-
–Sugars 2g
-
Dietary fibre 1g
-
Sodium 160mg
-
Calcium 20mg
-
Iron 0.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
