CHESTNUT AND BAY LEAF GRAVY
A delicious gravy that really adds flavour to dishes. It is particularly good for vegetable based dishes. It can be made ahead and stored overnight.
Provided by PinkCherryBlossom
Categories Sauces
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil and fry the carrot, celery, leek and half the onion over a low heat until soft.
- Add bay leaves, wine, herbs and stock. Bring to the boil and boil for 10 minutes.
- Strain gravy into a jug and discard the veg. Add soy and yeast extract (season with a good twist of black pepper if desired) and return to the pan.
- Add the chestnuts and remaining onion to the gravy and simmer for 10 minutes.
Nutrition Facts : Calories 412.7, Fat 8.2, SaturatedFat 1.2, Sodium 235.3, Carbohydrate 55.5, Fiber 3.4, Sugar 6.3, Protein 3.5
ROASTED BUTTERNUT SQUASH WITH GARLIC MUSHROOMS
A hearty dish that comes from Fiction vegetarian restaurant in London. Its ideal served as a vegetarian main with my Chestnut and bay leaf gravy.
Provided by PinkCherryBlossom
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 220C/425°F.
- Cut each squash in half and scoop out the seeds and membranes. Score a criss cross pattern in each squash and place on a baking tray cut side up. Drizzle with the olive oil, dot with the butter and season if desired. Cook for 40 mins on top shelf.
- Place the mushrooms in an ovenproof dish with all the other ingredients and place of the shelf below the squash for its last 15 mins of cooking.
- Serve with Broccoli and roast new potatoes.
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