Holiday Gravy
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Nutritional Information
Makes about 2 cupsAmount Per 2 tablespoons:
| Calories | 29 |
| Protein | 1g |
| Total fat | 2g |
| Carbs | 1g |
| Cholesterol | mg |
| Sodium | 147mg |
| Fiber | g |
| Sugars | g |
Browning the vegetables before making the gravy stock is what sets this rich sauce apart.
Ingredients
3 tablespoons olive oil2 medium-sized onions, sliced
2 large carrots, cut into chunks
4 ounces white mushrooms, halved
3 cloves garlic, peeled and crushed
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup white wine
4 sun-dried tomatoes, quartered
2 sprigs fresh marjoram
1 sprig fresh thyme
2 tablespoons flour
Directions
1. Heat 2 tablespoons oil in large saucepan over medium-low heat. Add onions, carrots, mushrooms, garlic, salt and pepper. Cover, and cook 1/2 hour, or until soft, stirring occasionally. Uncover pan, increase heat to medium and cook 7 to 10 minutes more, or until vegetables are browned and caramelized.
2. Add wine; simmer 2 to 3 minutes, or until 2/3 of liquid is evaporated. Stir in sun-dried tomatoes, marjoram, thyme and 2 1/2 cups water. Reduce heat to medium-low, cover and simmer 30 minutes. Strain into large measuring cup, pressing on vegetables with spoon to release all liquid.
3. Heat remaining 1 tablespoon oil in saucepan over medium heat. Stir in flour, and cook 5 minutes, or until flour begins to turn golden. Whisk in vegetable liquid. Cook 3 to 5 minutes, or until gravy thickens, stirring constantly. Remove from heat, and serve with filled Cornucopias.
