Vegetable Gravy



1)Preheat the oven to 200 ºC

2)Peel the onions and roughly chop all of the vegetables and mushrooms

3) Roast for 30 to 45 minutes turning occasionally until nicely browned

4) Add the roasted vegetables to a large saucepan of boiling water along with the herbs, wine, a tablespoon of salt, black pepper corns and honey

5) Bring to the boil and simmer for 1 hour

6) Drain and squeeze the stock out of the vegetables using a sieve and a large spoon into a large bowl or container

7) Return the stock to the saucepan and bring back to a simmer

8) Make a paste with the flour and butter and whisk it into the stock, simmer for 20 minutes until it thickens and salt to taste