Gravy for mashed potatoes
Description
Every homemaker has a simple recipe for gravy to go with mashed potatoes. I'd like to offer you an interesting version of a vegetable gravy with a rich meaty aroma and flavor. 1. For preparing this dish, you'll need meat broth. You can make it fresh or freeze a small portion in advance. Before making the gravy, bring the broth to a boil and set aside. 2. Peel the onion and chop it into small cubes. 3. Melt butter in a frying pan and add the onion. 4. Peel the carrot and grate finely. When the onion turns golden, add the carrot. 5. Grate or finely chop the garlic and add it to the pan. 6. Blanch the tomatoes (make small cuts and pour boiling water over them for a few minutes, then rinse with cold water) to remove the skins, then add them to the vegetables. 7. Once the liquid from the tomatoes has evaporated, add flour and mix thoroughly. 8. Gradually pour in the broth, stirring constantly, until a smooth consistency is reached. Season with salt and pepper to taste. It's difficult to specify the exact amount of broth—just make sure the gravy isn't too thin. This isn't quite a classic mashed potato gravy recipe. Despite the noticeable meaty flavor, the gravy is vegetable-based and almost fat-free (especially if you use second or even third broth).