VEGETABLE GRAVY

Ingredients

PEPPER,BLACK,GROUND
<1/16th oz
1/8 tsp
Ingredient Weight Measure Issue
SHORTENING 1-1/8 lbs 2-1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE 1-3/8 lbs 1 qts 1 cup
BEEF BROTH 1 gal 2 qts
CARROTS,FRESH,CHOPPED 15 oz 3-3/8 cup 1-1/8 lbs
ONIONS,FRESH,CHOPPED 12 oz 2-1/8 cup 13-1/3 oz
SHORTENING 1-3/4 oz 1/4 cup 1/3 tbsp
PEAS,GREEN,FROZEN 1 lbs 3-1/8 cup

Method

1 Combine melted shortening and flour. Blend together until smooth and cook on low heat for 2 minutes.
2 Prepare broth according to directions. Add broth to roux, stirring constantly. Bring to a boil. Reduce heat; simmer 10 minutes or
until thickened, stirring constantly. CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
3 Saute diced fresh carrots and chopped onions in melted shortening or salad oil until tender.
4 Add onions, carrots, and frozen peas to boiling stock. Reduce heat and simmer for 10 minutes or until thickened, stirring constantly.
5 Add pepper. Stir to blend. CCP: Hold at 140 F. or higher for service.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
85 cal 7 g 1 g 6 g 0 mg 365 mg 6 mg

Portion

1/4 Cup

Yield

100


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