Recipe courtesy of Tyler Florence
Save Recipe Print
Gravy
Total:
45 min
Prep:
30 min
Cook:
15 min
Yield:
6 to 8 servings, about 3 1/2 cups
Level:
Easy
Total:
45 min
Prep:
30 min
Cook:
15 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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Seared Pork Chop with Apple Gravy and Potato Squash Cake

Recipe courtesy of Robert Irvine

Guy Cooks With Kids: Jessie's Pork Loin with Apple Cider Gravy

Recipe courtesy of Guy Fieri

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories