Photo: Gravy Recipe
Ingredients
- 2 medium carrots, roughly chopped
- 1 large onion, roughly chopped
- 3 ribs celery, roughly chopped
- 1 medium turnip, peeled and roughly chopped
- 1 large Granny Smith apple, peeled, cored and chopped
- 1 clove garlic, peeled
- Extra-virgin olive oil
- 2 tablespoons all-purpose flour
- Kosher salt and freshly ground black pepper
- 1 cup apple liqueur (recommended: Calvados)
- 4 cups low-sodium chicken stock
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.
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By Keedybunkport
Newport Beach, CA
on December 03, 2011
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The gravy is more like a sauce. Delicious flavor after you add salt. Yes alot of work. I would recommend adding more flour to create a better consistency.
By Inotyourmama
Maricopa, AZ
on February 16, 2010
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For those of you willing to try this again or for the 1st time here are some suggested changes to improve flavor:
Roast vegetables, apple and whole garlic cloves along with roast and trimmings. This will infuse the gravy base with a richer flavor during cooking. For added texture separate and puree the rosted vegs, apple, & garlic with broth until smooth, pour through a seive and incorporate into the gravy. Scrap the Calvados if you're not into a heavy apple flavored gravy, and add a few Tablespoons of Cognac or DRY Sherry instead. A combination of equal amounts of chicken and beef stock complment the flavor of the pork.
By cruzalong4
ST AUGUSTINE, FL
on January 04, 2010
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I made this with the standing roast and both were a bomb. This gravy needs to be looked by Tyler something is missing. It had a very funny taste and no flavor.
I usually love Tyler's recipes but this is a no go.
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