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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Fresh tasting, easy to make gravy. Waste nothing. Ingredients:
4 cups vegetables, trimmings (see instructions) |
4 tablespoons butter |
4 tablespoons flour |
1 tablespoon meat drippings (any flavor) or 1 bouillon cube (any flavor) |
salt, to taste |
pepper, to taste |
garlic powder |
Directions:
1. Rinse vegetable trimmings saved previously fresh or frozen. Example, potato peels, onion skins, broccoli stalks, pepper tops and seeds, any vegetables you want. Boil down and add water until the vegetables are reduced to mush. Add water if needed up to 2 cups. Strain veggies out. You need 2 cups. Dissolve drippings or bouillon cube in broth. Set aside. In a medium saucepan, heat butter until melted. Add the flour to make a roux. Stir in veggie broth and stir continuously until boiling. Boil to desired consistency and season to taste with salt and pepper.
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