Healthier Christmas gravy
Lighten up your Christmas table with this healthier gravy made from scratch with vegetables. Flavour packed with aromatics, mushrooms, carrot, onion and garlic, there are no drippings required to make this roast accompaniment.
Ingredients
Method
Ingredients
- 200g mushrooms, sliced
- 1 onion, finely diced
- 1 carrot, finely diced
- 2 cloves garlic, minced
- Large handful of fresh herbs (thyme, rosemary or sage sprigs)
- 2 Tbsp cornflour
- 1 Tbsp balsamic vinegar
- 3 cups reduced salt chicken or vegetable stock
Method
- Bring a drizzle of oil to medium-high heat in a large saucepan. Sauté the mushrooms, onion and carrot for 5 minutes or until softened.
- Add the garlic and herbs and cook for a few minutes or until fragrant.
- Stir through the cornflour and cook for a minute before adding the balsamic vinegar. Mix to combine, then pour in chicken stock and bring up to the boil.
- Once boiling, reduce to a simmer and cook for 10-15 minutes or until the gravy has thickened. Remove from the heat and discard herbs. Set aside to cool slightly.
- Use a stick blender to purée the gravy until smooth. Serve.