Parsnip and porcini gravy

Parsnip and porcini gravy
  • Serves icon Serves 6
  • Time icon Hands-on time 25 min

Searching for a vegan gravy? We’ve got just the recipe. Chef Maria Elia’s parsnip and porcini vegan gravy works perfectly with a vegan wellington, but would work well with any savoury dish – meaty, veggie or vegan – that needs a gravy.

Looking for a more traditional gravy? Take a look through our gravy recipe collection.

Nutrition: For 6

Calories
93kcals
Fat
5.8g (0.8g saturated)
Protein
0.8g
Carbohydrates
5.4g (1.8g sugars)
Fibre
1.4g
Salt
trace salt
Calories
93kcals
Fat
5.8g (0.8g saturated)
Protein
0.8g
Carbohydrates
5.4g (1.8g sugars)
Fibre
1.4g
Salt
trace salt

Ingredients

  • 2 tbsp olive oil
  • 1 sliced shallot
  • Handful of parsnip trimmings
  • 1 finely sliced parsnip
  • 1 tbsp plain flour
  • 100ml vegan red wine
  • reserved porcini soaking liquid made up to 400ml with hot water
  • 1 tbsp truffle oil or 1 tsp cranberry sauce (for a sweeter flavour)

Method

  1. Heat 2 tbsp olive oil in a medium saucepan, then add 1 sliced shallot and a handful of parsnip trimmings or 1 finely sliced parsnip.
  2. Cook over a medium heat, stirring, for 10-15 minutes until dark gold and caramelised. Add 1 tbsp plain flour and cook, stirring, for 2 minutes.
  3. Add 100ml vegan red wine a little at a time, followed by the reserved porcini soaking liquid made up to 400ml with hot water, stirring continuously until the gravy thickens.
  4. Simmer for 5 minutes, add salt and pepper to taste, then pass through a sieve and serve. For an extra flourish, add 1 tbsp truffle oil or 1 tsp cranberry sauce (for a sweeter flavour) just before serving, if you like.

delicious. tips

  1. This was created for Maria’s vegan wellington but would work well with any savoury dish – meaty, veggie or vegan – that needs a gravy.

  2. Keep the gravy covered and chilled for up to 2 days. Reheat until piping hot.

Recipe By

Maria Elia

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