This is a very simple but flavoursome gravy, designed to accompany my chestnut and pecan raised pie but which also works well with similar vegetarian and vegan dishes, such as my kale, quinoa and nut roast en croute.
Although Mediterannean in origin, rosemary is a robust herb that happily survives the winter months and it provides a subtle herbal note to this rich and tasty sauce.
2 onions, chopped,
3 cloves garlic, whole and unpeeled,
2 sprigs fresh rosemary
2 tbsp extra virgin olive oil
2 tbsp organic flour
1 litre vegetable stock
1 tbsp soy sauce
Pinch sea salt
1 tsp ground arrowroot
1. Preheat the oven to 190°C (375°F, gas mark 5).
2. Place the onions, whole garlic cloves and rosemary in a small roasting tin and pour over the olive oil. Put in the oven for 30 minutes, by which time the onion will have started to turn a dark caramel colour and the garlic will be soft.
3. Heat the stock in a pan. Remove the roasting tin from the oven and place on the cooker over a very low flame. Sprinkle the flour over the roasted onions, garlic and rosemary and stir thoroughly to combine. Cook for 3 minutes, continuing to stir to ensure the flour is thoroughly combined.
4. Add a ladleful of the stock to the pan and stir to combine. Keep adding ladlefuls of the stock in this way, stirring to avoid lumps, until it has all been added. Add the soy sauce. Simmer for another 5 minutes then strain through a fine sieve. Add the ground arrowroot powder and whisk thoroughly to combine. Gently heat the gravy over a low heat before serving.