2 carrots, chopped
1 stalk celery chopped
2 tbsp olive oil
1 tsp dried sage, or 5 sage leaves, chopped
2 tbsp gluten free plain flour
300ml vegetable or chicken stock
2 tbsp wholegrain mustard
2 tbsp maple syrup
400g-500g leftover turkey, shredded
about 350g leftover roasted vegetables like roast potatoes, parsnips, celeriacs and carrots, chunkily diced
Serves - 4
Fry the carrots and celery in the oil until softened in a casserole or deep pan.
Stir in the sage for 1 min, then stir in the gluten free flour. Gradually stir in the stock followed by the mustard and maple syrup.
Bring up to a simmer and stir in the turkey and roast veg.
Cover and gently simmer for 15 mins until turkey is piping hot. Season and eat with mash or jacket potatoes
Recipe adapted from: Good Food