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Yield: 3 cups Servings


    • 2 medium carrots, roughly chopped
    • 1 large onion, roughly chopped
    • 3 ribs of celery, roughly chopped
    • 1 turnip, peeled and chopped
    • 1 large Granny Smith apple, peeled, cored and chopped
    • 1 clove of garlic, peeled
    • 2 tablespoons flour
    • 1 quart low-sodium chicken stock
    • 4 tablespoons unsalted butter, cold, cut into cubes
    • 1 cup of apple liqueur - Calvados


Baking Directions:

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 over medium-high heat on the stove top. Add a 2-count of olive oil, then add vegetable pulp. Sweat for 7-8 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. 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. Add a splash of Calvados. 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. Add cold butter cubes and swirl to dissolve them. This thickens the sauce and adds a glossy finish and richness. Serve with roast and stuffing.