Description
Chestnut gravy is a festive sauce made by blending roasted chestnuts into a traditional gravy base. The chestnuts add a creamy, slightly sweet, and nutty depth, making it a perfect complement to roasted meats and vegetables.
Ingredients
- Butter (50g): Adds richness to the gravy.
- Onion (1 large, finely chopped): Provides a savory base.
- Garlic (2 cloves, minced): Enhances the flavor.
- Cooked Chestnuts (150g, roughly chopped): The star ingredient for nutty sweetness.
- Plain Flour (2 tbsp): Thickens the gravy.
- Red Wine (150ml): Adds depth and richness.
- Chicken or Vegetable Stock (500ml): Forms the base of the gravy.
- Fresh Thyme (2 sprigs): Optional, for aromatic notes.
- Salt and Black Pepper (to taste): For seasoning.
Instructions
Step 1: Sauté the onions and garlic
In a saucepan, melt the butter over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes until softened and lightly golden.
Step 2: Add the chestnuts
Stir in the chopped chestnuts and cook for 2-3 minutes to infuse their flavor into the base.
Step 3: Create the roux
Sprinkle the flour over the onion and chestnut mixture. Stir well and cook for 1-2 minutes to eliminate the raw flour taste.
Step 4: Deglaze with red wine
Pour in the red wine, scraping the bottom of the pan to release any browned bits. Simmer for 2-3 minutes until the wine reduces slightly.
Step 5: Add the stock and thyme
Gradually whisk in the stock, ensuring a smooth consistency. Add the thyme sprigs if using, and bring the mixture to a gentle simmer. Cook for 10-15 minutes to allow the flavors to meld.
Step 6: Blend the gravy
For a smooth gravy, blend the mixture using a blender or immersion blender. For a chunkier texture, skip this step.
Step 7: Strain and season
If a silky gravy is preferred, strain the mixture through a fine-mesh sieve. Season with salt and black pepper to taste.
Step 8: Serve
Pour the warm chestnut gravy into a serving jug and serve alongside your favorite roast dishes.