Gravy for a roast

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Gravy for a roast

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Ingredients

1 litre(s)

Vegetable trivet

2 piece onions
2 piece carrots
2 stalk Celery
8 clove garlic
1 bunch Thyme, rosemary, sage, bay or a mixture.

Gravy

1 heaped tablespoon Cornflour - Gluten Free
150 g Red wine, white wine or cider, or a splash of port or sherry
1000 g Vegetable, chicken or beef stock-, Can use 1L water and 1T vegetable stock concentrate
Roasted vegetable trivet and meat juices, from roasting your meat
salt

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6
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
Easy Christmas Winter Dinner Lunch Egg free Gluten free Non-dairy Everyday Holiday Sauce

Recipe's preparation

Vegetable trivet

Chop all ingredients roughly and lay on base of roasting tray. Place meat on top and roast.

Gravy

Your roast has been cooked on the vegetable trivet.

Spoon out extra fat from roasting tray, and tip all meat juices and roasted vegetables (vegetable trivet) into mixing bowl.

Add all remaining ingredients and cook 7min/Varoma/speed 1 with MC removed.

Place the TM basket upside down over the lid to reduce any spatter.

Replace the MC and carefully blend the gravy to desired consistency, gradually increasing speed from speed 5 up to speed 10.

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Tip

Ensure the mixing bowl is not overfilled past the maximum fill line. Do this by reducing the amount of stock added.

If desired, this recipe can be made thinner by roughly blending to a lumpy consistency, and then pushing through a sieve with a spoon. Discard any veg and meat left behind.

Freeze/save any leftovers to enjoy with chicken breasts/steak/pork or lamb chops.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.