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Nutrition Facts
Serving Size 91 g
(Approx. 8 Servings)
Amount Per Serving
Calories 70 Calories From Fat 60
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 550 mg 23%
Total Carbohydrate 4 g 1%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 1 g
Vitamin A 6% • Iron 2%
Vitamin C 4% • Calcium 2%
*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.

Roasted Fennel Gravy

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Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 h 5 m
Serves
8  People

Ingredients

Recipe makes 8 Servings

2 cup(s) fennel, sliced thinly
1 Tsp kosher salt
2 Tbsp extra virgin olive oil
2 Tbsp unsalted butter
2 Tbsp Wondra Flour
2 cup(s) beef stock
1 Tsp fresh thyme, chopped
1/2 Tsp kosher salt
1 1/4 Tsp black pepper
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Instructions

1
Preheat oven to 400ºF.
2
Place sliced fennel, salt and olive oil in a large bowl and toss to coat.
3
Spread out on a sheet pan lined with parchment paper. Roast 25-30 minutes or until fennel is fragrant and slightly browned.
4
Remove roasted fennel and oil to a bowl. Set aside.
5
Place a saucepot over medium heat and add butter.
6
Once butter is melted, add flour and whisk to combine (should have consistency of wet sand). Whisk 1 - 2 minutes over the heat.
7
Add fennel with oil and whisk about 1 minute while continuing to cook.
8
Whisking vigorously, slowly add in beef stock and seasonings.
9
Cook, while whisking, until mixture becomes thick. If too thick, simply whisk in 1/4 cup stock at a time. Remove from heat.
10
Blend gravy with immersion blender or regular blender until smooth.
11
Season to taste with more salt and pepper as desired. Serve warm.
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