EBD Recipe: By Design Gravy

Prep time: 5 minutes (once veggies have been cooked with meat)

Cook time: 10 minutes

Special equipment: blender or food processor

Ingredients

• 2 roasted carrots, peeled and cut in half
• 1 roasted onion, peeled and cut into quarters
• 1 roasted white potato
• Juices leftover from cooking meat
• ½ cup mushrooms, chopped
• 1 teaspoon fresh rosemary, finely chopped
• Salt and pepper
• 1 cup or more water or chicken broth to thin gravy

 Steps

1. Cook the carrots, onion and white potato alongside the meat in a roasting pan.
2. Once the meat is cooked make sure to scrape off any cooked bits on the bottom of the roasting pan and reserve along with the juices and vegetables.
3. Place reserved vegetables and leftover juices in a container in the fridge until you are ready to use.
4. Add reserved veggies and juices to the saucepan and reheat for about 5 minutes.
5. Add all contents to a blender or food processor and blend until smooth.
6. Return to the saucepan and add remaining ingredients. Continue to heat through.
7. To thin out the gravy add water or broth, a little at a time until desired consistency is reached. To thicken the gravy, let it simmer over medium-low heat until desired consistency is reached.

Yields 2 cups of gravy

For more simple By Design recipes why not pick up your copy of the Eat By Design Cookbook. I’ve created it in the form of a 28-day meal plan (plus grocery lists!) so you don’t need to think about what’s for breakfast, lunch or dinner for the next month. Or you can grab the first 7 days FREE by clicking here.