Ingredients Jump to Instructions ↓

  1. 2 medium carrots, roughly chopped

  2. 1 large onion, roughly chopped

  3. 3 ribs celery , roughly chopped

  4. 1 medium turnip, peeled and roughly chopped

  5. 1 large Granny Smith apple , peeled, cored and chopped

  6. 1 clove garlic , peeled Extra-virgin olive oil

  7. 2 tablespoons all-purpose flour Kosher salt and freshly ground black pepper

  8. 1 cup apple liqueur (recommended: Calvados )

  9. 4 cups low-sodium chicken stock

Instructions Jump to Ingredients ↑

  1. Place carrots, onion, celery, turnip, apple and garlic in a food processor and pulse until you have a coarse textured puree. Once roasting pan comes out of the oven (and meat is removed) set it over medium-high heat on the stove. Add a 2-count of olive oil then add vegetable puree. Sweat for 7 to 8 minutes until most of the moisture has cooked off, then dust with flour. Cook for 2 more minutes stirring well to incorporate all the flour with the fat in the pan. Add the apple liqueur and scrape the bottom of the pan. Gradually add chicken stock , stirring as you go to ensure there are no lumps. Bring to a simmer and season well with salt and pepper. Simmer then remove from heat and strain through a sieve - it's okay if some of the pulp goes through as this will naturally add body to the gravy. Serve with roast and stuffing .


Send feedback