Vegan Gravy

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Vegan Gravy

 

 

2 garlic cloves -- minced

1/2 cup yellow onion -- roughly chopped

1/2 cup carrot -- roughly chopped

1/2 cup celery root -- roughly chopped

1 sprig fresh thyme -- large sprig

1 1/2 cups non-fat low-sodium broth -- plus more as needed

salt and freshly-ground black pepper

 

Combine the garlic, onion, carrot, celery root, thyme sprig and chicken broth in

a large saucepan over high heat. Season with salt and pepper to taste, cover,

and bring to a boil. Then reduce the heat and simmer until the vegetables are

tender, about 12 minutes.

 

Remove the thyme sprig. Pour the contents of the pot into a blender container.

Being careful of steam buildup in the blender, blend the mixture until it is

smooth, adding a little more broth if necessary to achieve a gravy consistency.

Serve, or store in a covered container in the refrigerator for up to 3 days.

 

 

Makes 2 1/2 cups (10 one-quarter cup servings).

 

 

Per serving: 12 calories; 0.1g fat (8 % ); 2g carbs; 0g fiber; 1g protein; 0mg

cholesterol; 156mg sodium.

SOURCE: Rocco Dispirito - Chef