Gravy for roast meats
Nutrition Info.(per serve)
2 tablespoons oil from roast meat
1/2 cup finely chopped onion
3/4 cup finely chopped mushrooms
3 tablespoons chopped fresh parsley or thyme
1 1/2 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
Total fat 3g
Saturated fat 1g
Dietary fibre 1g
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.
Serve over roast meat and roast vegetables.
Make it gluten free: Check stock and cornflour are gluten free.