Parsley, Sage, Rosemary & Thyme Gravy
Turn up the notch on your usual gravy recipe and try this delicious gravy with a variety of herbs. It will transform your Thanksgiving meal!
- 2 (8-ounce) russet potatoes, divided
- 12 button mushrooms
- 3 carrots, cut into chunks
- 3 celery stalks, cut into chunks
- 2 small onions, each cut into eighths
- 3 cloves garlic, smashed
- 1 tablespoon olive oil
- 1/4 cup dry red wine
- 1 tablespoon tomato paste
- 4 sprigs fresh parsley
- 4 sprigs fresh thyme or 1 teaspoon dried thyme
- 2 sprigs fresh rosemary or 1/2 teaspoon dried rosemary
- 2 sprigs fresh marjoram or 1/2 teaspoon dried marjoram
- 2 sprigs fresh sage or 1 teaspoon dried rubbed sage
- 2 bay leaves
- 12 peppercorns
Preparation time 15mins
Cooking time 60mins
Preheat oven to 425°F. Quarter 1 russet potato, and place in large Dutch oven with mushrooms, carrots, celery, onions, and garlic. Toss with olive oil. Roast 30 minutes, stirring every 10 minutes, or until vegetables are deep brown on edges.
Transfer Dutch oven to stove top, and stir in wine, tomato paste, and 8 cups water. Add fresh herb sprigs, bay leaves, and peppercorns, and bring to a boil. Simmer, uncovered 30 minutes. Let stand 10 minutes.
Strain liquid (you should have 5 cups), and discard solids. Peel remaining potato, and cut into small cubes. Return broth to pot with potato, and season with salt and pepper, if desired. Simmer, uncovered, 30 minutes, or until liquid is reduced to 2 1/2 cups. Blend liquid with potato in blender or using immersion blender. Strain gravy through sieve or fine-meshed strainer. Season with salt and pepper, if desired. Reheat before serving, if necessary.