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Add a photoServings: 4
Ingredients
- 2 tsp extra virgin olive oil
- 2 x carrots diced
- 4 stk celery minced
- 1 lrg leek minced
- 2 x onions thinly sliced
- 4 x bay leaves
- 2 1/2 c. red wine
- 1 bn fresh thyme
- 2 Tbsp. dry marjoram
- 1 3/4 quart vegetable stock
- 2 tsp Japanese soy sauce
- 2 tsp yeast extract
- 12 ounce canned chestnuts (European) freshly grnd black pepper
Directions
- Heat the oil in a large pan and fry the carrot, celery, leek and half the onion over a low heat for 10 min, stirring, till softened. Stir in the bay leaves, red wine, thyme, marjoram and vegetable stock.
- Bring to the boil and boil rapidly for 10 min till reduced by half. Strain into a jug and throw away the vegetables. Add in the shoyu, yeast extract and black pepper. Return the strained stock to the pan.
- Add in the chestnuts and remaining onion to the stock and simmer over a low heat for 10 min. Serve with the squash.
- Tablespoons(Cooking):"0:30"
- NOTES : This gravy takes a little time to make. It adds a richness to such dishes as Roasted Butternut Squash with Garlic Mushrooms. This can be made in advance and stored in the fridge overnight.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 768g | |
| Recipe makes 4 servings | |
| Calories 379 | |
| Calories from Fat 32 | 8% |
| Total Fat 3.66g | 5% |
| Saturated Fat 0.6g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1853mg | 77% |
| Potassium 910mg | 26% |
| Total Carbs 57.35g | 15% |
| Dietary Fiber 3.5g | 12% |
| Sugars 8.55g | 6% |
| Protein 3.18g | 5% |
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