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Receta Chestnut And Bay Leaf Gravy

by Global Cookbook

Ingredientes

2 tsp extra virgin olive oil 2 x carrots diced 4 stk celery minced 1 lrg leek minced 2 x onions thinly sliced 4 x bay leaves 2 1/2 c. red wine

1 bn fresh thyme 2 Tbsp. dry marjoram 1 3/4 quart vegetable stock 2 tsp Japanese soy sauce 2 tsp yeast extract 12 ounce canned chestnuts (European) freshly grnd black pepper

Direcciones

1. Heat the oil in a large pan and fry the carrot, celery, leek and half the onion over a low heat for 10 min, stirring, till softened. Stir in the bay leaves, red wine, thyme, marjoram and vegetable stock.
2. Bring to the boil and boil rapidly for 10 min till reduced by half. Strain into a jug and throw away the vegetables. Add in the shoyu, yeast extract and black pepper. Return the strained stock to the pan.
3. Add in the chestnuts and remaining onion to the stock and simmer over a low heat for 10 min. Serve with the squash.
4. Tablespoons(Cooking):"0:30"
5. NOTES : This gravy takes a little time to make. It adds a richness to such dishes as Roasted Butternut Squash with Garlic Mushrooms. This can be made in advance and stored in the fridge overnight.

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