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Ingredients
VEGETABLE BROTH:
8 to 10 cups water
1 small onion, quartered
few bay leaves
5 to 10 garlic cloves, smashed
few sprigs fresh thyme
2 medium carrots, cut into big chunks
small bunch of fresh parsley
½ teaspoon black peppercorn
1 teaspoon Himalayan salt
2 to 3 stalks celery, cut into 2 inch pieces
GRAVY:
3 tablespoons Cup4Cup Multipurpose Flour - gluten free
2 to 2½ cups of the vegetable broth
3 tablespoon butter
½ of onion, diced
salt and pepper
1 teaspoon fresh thyme, minced
1 teaspoon fresh sage, minced
Instructions
- Make the broth first ahead of time. Combine all the ingredients in a large pot and bring to a boil then simmer for 45 minutes. Let it cool then strain. You can discard the vegetables. Save the rest for something else.
- Melt butter in a medium saucepan over medium heat. Add the onion and sauté for about 5 minutes until soft. Season with salt then add the flour. Cook for 1 minute.
- Stir in the broth and cook for 5 minutes until thickened. You can add more broth if it's too thick.
- Add the herbs and lower the heat and simmer for few more minutes.
- Season with salt and pepper according to taste. Ready!
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