vail's vegetarian gravy (no drippings necessary)
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?!
prep time
cook time
30 Min
method
---
yield
a few
Ingredients
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 1/2 cup onion, chopped
- 3-4 cloves garlic, chopped
- 1 large rosemary sprig
- 1/2 teaspoon dried oregano
- 1 can vegetable broth
- 3 1/2 teaspoons flour
- 2 1/2 tablespoons marsala wine
- 2 tablespoons butter
- - salt and pepper
How To Make vail's vegetarian gravy (no drippings necessary)
-
Step 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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Step 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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Step 3Strain broth into a separate bowl and discard aromatic ingredients (celery, carrot etc).
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Step 4Melt the butter in the same empty pot and slowly stir in the flour until it becomes a chunky mess.
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Step 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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Step 6Season with a little more salt and pepper and serve!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Gravies
Diet:
Vegetarian
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