Try this Vegetable Gravy recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400
Place carrots, onion, celery, and mushrooms in the food processor. Pulse 8 to 10 times or until ingredients are chopped uniformly.
Place chopped ingredients onto a sheet tray and add the sage, thyme, rosemary, brown rice, olive oil, salt, and pepper. Mix to incorporate, and place into preheated oven, roasting for 55 to 60 min or until golden brown.
Once roasted, cool slightly. Carefully place the roasted mixture and vegetable stock into a food processor and purée. Blend for 5 min 45 sec .
Unlike other gravies where the vegetables are removed from the final dish, this gravy is loaded with blended veggies and herbs. By chopping the the vegetables, it allows for more browning in the oven which is more flavor.
This mixture can even be roasted a day or two in advance and then mix the remainder the day of use.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (6168g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 771 | ||
Calories from Fat: 257 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.6g | 38 % | |
Saturated Fat 4.1g | 21 % | |
Monounsaturated Fat 20g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 26379mg | 910 % | |
Potassium 1129.7mg | 30 % | |
Total Carbohydrate 127.6g | 38 % | |
Dietary Fiber 11g | 44 % | |
Sugars, other 116.7g | ||
Protein 6.5g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 771
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