vail's vegetarian gravy (no drippings necessary)
(1 rating)
Coming home from Thanksgiving, I was able to get a bunch of leftovers in my carry-on on the flight so I was very excited about bringing a bit of home cooking back with me. However, as we all know it is impossible to get any form of liquid on a plane so for the gravy I resorted to my own devices… because who eats Thanksgiving leftovers without gravy?!
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(1 rating)
yield
serving(s)
cook time
30 Min
Ingredients For vail's vegetarian gravy (no drippings necessary)
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1 ccelery, chopped
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1 ccarrots, chopped
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1/2 conion, chopped
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3-4 clovegarlic, chopped
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1 lgrosemary sprig
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1/2 tspdried oregano
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1 canvegetable broth
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3 1/2 tspflour
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2 1/2 Tbspmarsala wine
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2 Tbspbutter
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salt and pepper
How To Make vail's vegetarian gravy (no drippings necessary)
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1Sautee onion, celery, carrots and garlic in a bit of olive oil in a small pot for about 5-7 minutes or until lightly browned.
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2Add rosemary, oregano, salt, pepper and broth. Bring to a boil, then reduce heat to low and cook for about 20 minutes, NO MORE!
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3Strain broth into a separate bowl and discard aromatic ingredients (celery, carrot etc).
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4Melt the butter in the same empty pot and slowly stir in the flour until it becomes a chunky mess.
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5Slowly add the broth, one large splash at a time. Halfway through adding broth, add the marsala wine, stirring in slowly. Slowly stir in the rest of the broth.
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6Season with a little more salt and pepper and serve!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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