Toaster Oven Roasting :: Side Dishes
Source: The Daily Camera – November 14, 2001 – Bloom Restaurant, Boulder, Colorado
1/4 C. roasted garlic
1 Tbsp. diced yellow onion
1 Tbsp. diced carrot
1 Tbsp. diced celery
1/4 Tbsp. honey
1/2 C. unsalted butter
2 oz. flour
1 qt. chicken or turkey stock
Salt and pepper to taste
Take 4 Tbsp. of butter and sweat (cook without any color until translucent) yellow onion, carrot and celery.
Add garlic and honey, the remaining 4 Tbsp. of butter and flour and cook until the flour is golden brown. Add stock and bring to a boil and then turn heat to simmer for one hr. whisking every 15 min.
Consistency could get thicker than desired, so add warm water or stock to keep desired consistency. Take hand mixer and pulse gravy while simmering to blend veggies well into the gravy. Add salt and pepper to taste and serve.