Rich brown gravy
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| 1 | Carrot diced | |
| 1 | Onion,small,diced | |
| 1 | Celery heart,diced | |
| 2 | Celery stalks,diced | |
| ½ | Bay leaf,small | |
| ¼ | teaspoon | Thyme,dried |
| ¼ | cup | Pastry flour,whole-wheat |
| 5 | Peppercorns,black or white | |
| ¼ | cup | Parsley,fresh,coarse chopped |
| 4 | cups | Water |
| 4 | cups | Stock,vegetable,homemade |
| Rock salt,ground | ||
| Pepper,freshly ground | ||
Directions
Heat the oil in a heavy saucepan. Mix the diced carrot, diced onion, diced celery heart or diced celery and saute until it begins to brown. Add the flour and stir until brown. Add the peppercorns and the parsley. Stir well and add the water and stock. Simmer for 2 hours, stirring occasionally. Sauce should be the consistency of whipping cream. Strain. Submitted By MICHAEL ORCHEKOWSKI On 10-23-94