Gravy

Name: Gravy
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

11 ingredients

10 steps

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

1

Place carrots, onion, celery, turnip, apple and garlic in a food processor and pulse until you have a coarse textured puree.
2

Once roasting pan comes out of the oven (and meat is removed) set it over medium-high heat on the stove.
3

Add a 2-count of olive oil then add vegetable puree.
4

Sweat for 7 to 8 minutes until most of the moisture has cooked off, then dust with flour.
5

Cook for 2 more minutes stirring well to incorporate all the flour with the fat in the pan.
6

Add the apple liqueur and scrape the bottom of the pan.
7

Gradually add chicken stock, stirring as you go to ensure there are no lumps.
8

Bring to a simmer and season well with salt and pepper.
9

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.
10

Serve with roast and stuffing.