gravy

Ingredients for 2 servings:

• 2 shallots
• 1 garlic clove(s)
• 1 small carrot(s)
• ½ tbsp tomato paste
• ½ tsp flour
• 50 ml red wine
• 250 ml vegetable stock
• ½ tsp rosemary, dried
• salt and pepper
• Chili flakes, optional
• Oil for frying

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

Finely chop the shallots, garlic, and carrot and fry in a little oil over medium heat in a pan. Once the shallots are slightly translucent, add the tomato paste and flour and fry for 3-4 minutes, stirring well. Then deglaze everything with red wine and, once the alcohol has evaporated, add the vegetable stock. Stir until everything has dissolved and a brownish sauce forms. Add the rosemary and, optionally, chili flakes. After about 10-12 minutes, puree the sauce and season with salt and pepper. Depending on the flour, the sauce may still be too thick or too runny. In this case, simply add a little vegetable stock or bring it back to a boil with a little more flour. The sauce goes perfectly with roasts and, with the right wine, can easily be made vegan. Instead of rosemary, you can also use herbs that were used in the preparation of the roast.