Supreme Vegetable Gravy
Great with sausages or many other things - enough for 4 people
1 garlic clove, crushed
1 medium onion, diced
1 small carrot, irregularly chopped
1 small celery stick, chopped
1 - 2 tbsps plain flour
1 large mushroom, chopped *optional*
1 + 1/2 vegetable/chicken/or beef stock pot/cubes dissolved in:
600ml boiling water + 125ml white or red wine
1 bay leaf
Various herbs - your choice!
Flat leaf parsley, a small handful, chopped
Pepper, ground
1/2 tsp red wine vinegar to taste
+ lemon juice & pomegranate sauce to taste
Some shredded, sliced spring greens (optional but very good!)
Chop up the vegetables - small but irregular shapes is good. Fry lightly in a little olive oil for about 5 minutes - no need to brown them. Crush in the garlic clove. Add the mushroom (if using).
Stir in the flour and fry for a few minutes. Add the stock and wine mixture slowly, along with the herbs, stirring well. Bring to the boil, then turn down the heat and cover with a lid. Leave to bubble slowly for 20 minutes or so.
Have a taste - usually it might be quite sweet. It will need something to give it depth - try a little wine vinegar. Failing that, a couple of squeezes of lemon juice and/or pomegranate sauce.
After this, if you have any, some shredded spring greens really add something to the gravy. And what I like - you don’t need to make any more vegetables to go with your sausages and mash! And with this gravy, they can now be called "Supreme Sausages and Mash"!