Recipe courtesy of Tyler Florence
Gravy
Total:
45 min
Active:
30 min
Yield:
6 to 8 servings, about 3 1/2 cups
Level:
Easy
Total:
45 min
Active:
30 min
Yield:
6 to 8 servings, about 3 1/2 cups
Level:
Easy

Ingredients

Directions

Place carrots, onion, celery, turnip, apple and garlic in a food processor and pulse until you have a coarse textured puree. Once roasting pan comes out of the oven (and meat is removed) set it over medium-high heat on the stove. Add a 2-count of olive oil then add vegetable puree. Sweat for 7 to 8 minutes until most of the moisture has cooked off, then dust with flour. Cook for 2 more minutes stirring well to incorporate all the flour with the fat in the pan. Add the apple liqueur and scrape the bottom of the pan. Gradually add chicken stock, stirring as you go to ensure there are no lumps. Bring to a simmer and season well with salt and pepper. Simmer then remove from heat and strain through a sieve - it's okay if some of the pulp goes through as this will naturally add body to the gravy. Serve with roast and stuffing.

IDEAS YOU'LL LOVE

Black Pepper Biscuits and Sausage Gravy

Recipe courtesy of Trisha Yearwood

Chicken Fried Steak with Gravy

Recipe courtesy of Ree Drummond

Biscuits and Gravy

Recipe courtesy of Bobby Flay

Roast Beef with Gravy

Recipe courtesy of Trisha Yearwood

Filet Mignon with Rosemary and Mushroom Gravy

Recipe courtesy of Giada De Laurentiis

Gravy

Recipe courtesy of Alton Brown

Gravy

Recipe courtesy of Terrie Mangrum

Classic Gravy

Recipe courtesy of Geoffrey Zakarian

Sausage Gravy

Recipe courtesy of Ree Drummond

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking