This is a deliciously rich gravy that I like have on the go while I am busy making other things in the kitchen. It benefits from long, slow cooking so that you can build those delicious caramel flavours
100g leek tops, roughly chopped
1 carrot, chopped into 2cm cubes
½ an onion, roughly chopped
¼ tsp salt
5 pepper corns
2tbsp sunflower oil
1 generous teaspoon of brown rice vinegar
1tsp gluten free flour
- Put the leek tops, carrots, onion, salt, peppercorns and sunflower oil into a pan over a medium heat and sweat for 30 minutes. If the bottom of the pan starts to stick, just add a 3 tablespoons of water to the pan to prevent it from burning.
- Once the vegetables have softened and are beginning to caramelize, add the water and continue to cook for a further half an hour or until the liquid has roughly reduced in volume by 1/3.
- Strain the vegetables from the liquid and add the brown rice vinegar. Sift in the gluten free flour and thoroughly whisk until all the lumps have disappeared and the stock has thickened.
- Serve nice and hot.