A delicious vegetarian gravy from Anna Jones
Ingredients
- 250 g roasted squash
- 1 roasted red onion
- 25 g butter
- 1 tbsp plain flour
- 400 ml good ale
- salt and black pepper
- 1 tsp dijon mustard
- small bunch parsley finely chopped
Servings:
Instructions
- Put the cooked squash and red onion in a pan on a medium-high heat with half the butter, and mash the squash with the back of a fork.
- Add a tablespoon of plain flour and mix in. Add the ale, little by little, stirring with each splash, until you have a thick, creamy gravy. Simmer for a few minutes, season well, then add the remaining butter, the mustard and parsley.
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