Make Vegetables And Gravy, Budget, Ingredients

$4.00 RECIPE / $1.00 SERVING

I’ve been having a lot of fun recently perusing old recipes from the Great Depression, and constantly astonished by how straightforward they are.

This Vegetables and Gravy recipe was inspired by the simplicity of previous meals; nevertheless, I ensured that it was adequately seasoned to appeal to modern tastes.

Always consisting of only a few components, with minimal seasoning, yet always satisfying.

This recipe is ideal for those times when you need to whip up something simple, warm, and satisfying with materials you may already have on hand.

The dish resembles a cross between potato soup and chicken pot pie filling (minus the chicken). Is it the most delicious food I’ve ever consumed? No. However, when funds are limited, this dish is ideal.

WHAT ARE VEGETABLES AND GRAVY?

This recipe begins with diced potatoes cooked till soft in vegetable broth. The liquid is then seasoned with herbs and spices before being thickened with a milk and flour slurry to create a gravy.

Next, a bag of frozen mixed vegetables is added to give color, texture, and flavor. In addition, we add butter for additional richness and salt and pepper to taste. Simple, satiating, and delicious!

WHAT ELSE MAY I CONTAIN?

If you have access to additional ingredients and wish to elevate this recipe, consider the following:

• Top with shredded cheese
• Brown some bacon in the pot first and top the finished dish with the crumbled bacon
• Add your favorite seasoning blend(you could do anything from a Cajun seasoning to something simple like Lawry’s), chopped cooked chicken to make it more like a chicken pot pie (great use for leftover rotisserie chicken!) and dumplings

HOW TO SERVE VEGETABLES AND GRAVY

I would consider this a simple one-bowl supper and would not prepare any other side dishes. I might serve with some crusty bread for sopping up the lovely gravy, but other than that, the bowl contains everything I need.

If you must have a side dish, I would recommend a simple roasted veggie. Perhaps cauliflower or Brussels sprouts.

ABOUT THESE REMAINS…

Due to the flour used to thicken this gravy, it does gel and become fairly thick when refrigerated. However, it will become more fluid upon reheating, and you can always add a dash of water or milk to thin it further if necessary.

VEGETABLES AND GRAVY

INSTRUCTIONS

1. Peel the potatoes and cut them into 3/4-inch cubes.
2. Add diced potatoes and veggie stock to a large pot. Cover the pot and bring the broth to a boil over medium-high heat with the lid on. Continue boiling the potatoes until they can be pierced with a fork.
3. While the potatoes are boiling, combine the milk and flour with a whisk.
4. Once the potatoes have reached tenderness, reduce the heat to medium and add the milk and flour slurry. Additionally, include the soy sauce, thyme, sage, onion powder, garlic powder, and pepper.
5. Allow the pot’s contents to return to a simmer, at which point it will thicken into gravy.
6. Mix the frozen vegetables to the pot, integrate them with a stir, and then allow them to thaw completely.
7. Stir the butter into the gravy until completely melted and incorporated. Taste the gravy and add salt, pepper, butter, or other desired ingredients. Serve warm!

NUTRITION

• Serving: 1.5 cup
• Calories: 317 kcal
• Carbohydrates: 54 g
• Protein: 10 g
• Fat: 8 g
• Sodium: 1381 mg
• Fiber: 6 g

HOW TO MAKE VEGETABLES AND GRAVY

1. Peel and dice approximately 1.5 pounds of russet potatoes. Cube them to 34-inch size.
2. Add the potatoes and 2 cups of vegetable broth to a large pot. Cover the pot, increase the heat to medium-high, and bring the broth to a boil. Continue boiling potatoes until they are fork-tender (about 7 minutes).
3. While the potatoes are boiling, make a slurry of milk and flour. Mix 1/4 cup all-purpose flour and 1 cup milk together.
4. Once the potatoes are soft, reduce the heat to medium and combine the milk and flour slurry with 2 tablespoons of soy sauce, 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried sage, 1/2 teaspoon of onion powder, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of freshly cracked black pepper. Stir to combine ingredients.
5. Once the liquid returns to a simmer, it will thicken into gravy.
6. Stir in one 12-ounce package of frozen mixed vegetables. Permit the vegetables to reheat in the gravy.
7. Whip 2 tablespoons of butter into the gravy until it has completely melted in. Taste the gravy and add salt, pepper, or additional butter as desired.
8. Serve with a small amount of bread to sop up the luscious gravy. (Because I had it on hand, I garnished this dish with fresh parsley, but it’s not necessary for flavoring).