Roasted Vegetable and Madeira Wine Gravy
Perfect for Christmas and all occasions deeply wintery and social.
Makes 750ml (1¼pints)
30g (1¼oz) leeks
1 clove of garlic
75g (2¾oz) chestnut mushrooms
75g (2¾oz) beetroot
30g (1¼oz) celery
75g (2¾oz) carrot
55g (1¾oz) cauliflower
60g (2oz) onion
110g (3¾oz) aubergine
1½ tbsp olive oil
50g (1¾oz /¼ cup) tomato purée
5g (⅛oz) kombu
1.25 litres (2 pints/5¼ cups) water, plus 2 tbsp
240ml (8fl oz/1 cup) Madeira wine
½ tbsp cornflour
Preheat the oven to 200ºC/400ºF/Gas Mark 6.
Thinly slice all the vegetables and place them in a deep roasting tray. Drizzle over the olive oil, add the tomato purée and kombu, and mix well. Roast in the oven for approximately 90 minutes, checking and flipping around every 30 minutes until all the vegetables get crispy and brown.
Transfer the vegetables into a large saucepan and add 1.25 litres (2 pints/5¼ cups) of water and the Madeira wine and boil on a high heat until it has reduced by half. Strain the liquid into another saucepan.
Mix the 2 tbsp of water and the cornflour in a cup until well combined. Slowly add the cornflour and water mixture into the gravy pan and whisk together until well combined – it will become thicker. Adjust saltiness to taste.
For the full recipe of the Ultimate Christmas Nut Unroast check out our new book WILD.