Life

Holiday Gravy

Browning the vegetables before making the gravy stock is what sets this rich gravy sauce apart.

Browning the vegetables before making the gravy stock is what sets this gravy rich sauce apart.

See alsoHealthy Christmas Cookies For Your Family

Servings
2 tablespoons

Ingredients

  • 3 tablespoons olive oil
  • 2 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

Preparation

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.

Recipe from the November 2005 issue of Vegetarian Times.

Nutrition Information

  • Serving Size Makes about 2 cups
  • Calories 29
  • Carbohydrate Content 1 g
  • Cholesterol Content 0 mg
  • Fat Content 2 g
  • Fiber Content 0 g
  • Protein Content 1 g
  • Saturated Fat Content 0 g
  • Sodium Content 147 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g