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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is a very delicious brown gravy, and the best part it is on my diet program. I have High Cholesterol and am trying to get it back down with diet and exercise. Ingredients:
2 tablespoons olive oil |
1 cup chopped onion |
1/2 cup chopped carrot |
1/2 cup chopped celery |
3 garlic cloves, crushed |
1 teaspoon dried thyme |
1 teaspoon dried oregano |
1/2 teaspoon dried sage |
1/2 teaspoon ground black pepper |
1/4 teaspoon salt |
2 tablespoons flour |
1 quart low sodium chicken broth |
1 teaspoon kitchen bouquet |
1 bay leaf |
Directions:
1. In a large saucepan over medium high heat, heat the olive oil and sauté the onions, carrots, and celery until golden brown, about 4-5 minutes.
2. Add the garlic, herbs, salt and pepper and stir well.
3. Stir the flour into the vegetables and stir to coat them.
4. Whisk in the chicken stock, making sure to keep lumps from forming.
5. Add the bay leaf and the Kitchen Bouquet and reduce the heat to medium low.
6. Let the gravy simmer for 10-15 minutes, until thickened.
7. Strain through a fine-meshed strainer and discard vegetables.
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