I'm a certified gravy addict, so rationing it was pretty unthinkable to me. I was so excited to perfect a Slimming World syn-free gravy, I thought it rude not to share.
- 2 onions, sliced
- A handful of chopped celery
- 2 garlic cloves, peeled but left whole
- Frylight
- Chicken stock
1. Preheat oven to 200C / 180C fan.
2. Place the veg on a baking tray, spray with Frylight, and roast in the oven for about 15-20 minutes, until the onions are softened and crisping up around the edges.
3. Place the roasted veg in a pan with about some chicken stock (I use a chicken stock pot made up with about a pint of hot water). If you are boiling any potatoes / other veg for your meal, reserve the water when you drain them and make the stock up with this - it'll add to the flavour.
4. Bring to the boil and simmer for about 20 minutes.
5. Now put the gravy in a blender, and blend until smooth.
6. Put the blended gravy back in the pan, back on the heat, and simmer to reduce it to your preferred thickness.
7. Check the flavour and add seasoning to taste (salt and pepper - or another stock cube if you think it needs it).
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