You may also like
Categories:
carrots onion celery apple clove garlic extra-virgin olive oil flour kosher salt apple liqueur low-sodium
Viewed: 78 - Published at: 3 years agoIngredients
- 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
Method
- 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.
