Ingredients
1 Tbsp. olive oil,
1 cup shallots, minced
1/4 cup celery, diced,
1/4 cup carrots, diced,
1/3 cup red wine,
1 sprig fresh thyme,
3 peppercorns,
3 1/2 c vegetable stock,
1 Tbsp. margarine,
1 Tbsp. flour (or rice flour)
Preparation
Heat the oil in a large skillet over medium heat. Add the shallots, celery, and carrots and cook until soft and browned.
Stir in the wine, thyme, and peppercorns and cook, stirring frequently, until the wine is absorbed. Stir in the stock and cook for approximately 30 minutes, stirring occasionally, until the sauce is reduced by half.
Meanwhile, melt the margarine in a small skillet. Add the flour and stir constantly until bubbly and lightly browned. Stir in some liquid to thin out, then stir the mixture into the stock mixture and cook for another 20 minutes, stirring occasionally.
Serve with roast potatoes and parsnips.
