For me, Christmas dinner is one of my favourite meals of the year. There are so many different elements on the plate, which merge so deliciously together, and a good-quality gravy always elevates every mouthful. The gravy recipe I’m sharing is packed with wholesome Irish vegetables and herbs, with plenty of fresh sage, as a nod to the traditional Christmas flavours. I’m using a roasting tray which is also suitable for the stovetop, but after roasting the vegetables you could transfer this mixture to a large saucepan either. It may be a little time-consuming to make on Christmas morning, so it’s probably best to make it in the run-up to Christmas, freeze flat in an airtight freezer bag, and then heat completely through just before serving dinner.
Brussels sprouts are rich in fibre and packed with nutrients. They are delicious served in so many ways, but when serving sprouts, I still prepare them the way I remember my mother preparing them. The sprouts are cut in half, and added to a saucepan of boiling salted water, and simmered for no more than five minutes, when a tiny bite will remain. They are then drained, added to a warmed bowl, and topped with butter – dairy or plant-based – and a sprinkling of sea salt. Simple and delicious!
Enjoy!
Nessa x
Christmas Gravy
Ingredients
- 2 onions
- 2 carrots
- 2 sticks celery
- 10 sage leaves
- 1 sprig rosemary
- 1 tbsp olive oil
- Salt and freshly ground pepper
- 1tbsp plain flour
- 1 vacuum packed bag (180g) chestnuts
- 1lt vegetable stock
Method
Once the vegetables are soft, take the rosemary sauce from the pan and blitz the gravy. Carefully pass it through a sieve, into a clean saucepan, which gives the gravy a smooth consistency. Place back on the heat and fully heat through before serving.
Preheat the oven to 200°C/fan 180°C /Gas Mark 6.
Place the onions, carrot, celery, sage and rosemary into a large roasting tray. Drizzle over the oil and season with some salt and pepper. Place in the preheated oven for 40 minutes, stirring regularly.
Take from the oven and place on a low heat on the stove. Sprinkle over the flour, stir through the chestnuts and add the stock. Turn the heat up a little under the tray.
Stir to combine and bring to a boil, before simmering on low for 30 minutes.
