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Nutrition Facts
Serving Size 75 g
(Approx. 8 Servings)
Amount Per Serving
Calories 70 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 180 mg 8%
Total Carbohydrate 4 g 1%
Dietary Fiber 0 g 0%
Sugars 1 g
Protein 1 g
Vitamin A 10% Iron 2%
Vitamin C 2% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Leek and Fennel Frond Gravy
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

2 Oz unsalted butter, half a stick
1/2 cup(s) leeks, white part only, ends trimmed and minced
1/4 cup(s) fennel, green tops or "fronds" only, picked and loosely packed
3 Tbsp Wondra Flour
1 Tbsp sherry vinegar
2 cup(s) vegetable broth
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Instructions

1
In a high sided sauce pot add butter and allow to melt. Add in leeks and fennel fronds and stir fry for 3 to 4 minutes until leeks are translucent.
2
Add flour and stir everything together for 3 to 4 more minutes or until flour just starts to stick to bottom of pan.
3
Add in sherry vinegar and scrape up any bits in bottom of pan before adding vegetable stock. Whisk vigorously 5 to 10 minutes until gravy starts to thicken.
4
Season to taste with salt and pepper as needed and turn off heat. Serve in a gravy boat or right out of the pan.

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