Ingredients
2 medium carrots
1 large onion
3 stalk celery
1 turnip
1 large Granny Smith apple
1 clove garlic
extra-virgin olive oil
2 tbsp. all-purpose flour
1 qt. low-sodium chicken broth
kosher salt and freshly ground black pepper
1 c. Calvados or other apple brandy
4 tbsp. cold unsalted butter
Preparation
Step 1Place the carrots, onions, celery, turnip, apple, and garlic in a food processor and pulse to make a coarse puree.Step 2Place the roasting pan with the pork drippings on the stovetop over medium-high heat. Add a 2-count of olive oil and the vegetable puree. Cook gently for 7 to 8 minutes, until most of the moisture has cooked off. Sprinkle the puree with the flour and cook for 2 more minutes, stirring well to incorporate the flour with the fat in the pan.Step 3Place the roasting pan with the pork drippings on the stovetop over medium-high heat. Add a 2-count of olive oil and the vegetable puree. Cook gently for 7 to 8 minutes, until most of the moisture has cooked off. Sprinkle the puree with the flour and cook for 2 more minutes, stirring well to incorporate the flour with the fat in the pan.Step 4Strain the gravy through a sieve into a saucepan, but don’t use a very fine sieve, as allowing some of the pulp to pass through will help to thicken the sauce. Add a few of the cold butter cubes at a time, and swirl to dissolve them, repeating until all the butter has been incorporated and the sauce is thick, velvety, and rich.
For more recipes and ideas by Chef Florence, pick up a copy of his book, Tyler Florence Family Meal.
