I’ve been getting a lot of exciting lately searching at old recipes from The Wonderful Depression and I’m generally shocked at how uncomplicated they are. They’re generally just a handful of components, barely seasoned, but generally filling. The simplicity of these recipes inspired this Vegetables and Gravy recipe, despite the fact that I did make positive it was nicely seasoned to match today’s palate. 😅
This recipe is wonderful for these occasions when you just will need to throw with each other anything uncomplicated, warm, and filling employing cheap components that you could possibly currently have on hand. It is type of like a cross involving potato soup and the filling of a chicken pot pie (minus the chicken). Is it the very best factor I’ve ever eaten in my life? No. But when income is tight, this dish hits just proper.
What is Vegetables and Gravy?
This dish begins with cubed potatoes that are boiled in vegetable broth till tender. The liquid is then seasoned with herbs and spices and thickened to a gravy with a milk and flour slurry. Subsequent, we add a bag of mixed frozen vegetables to add colour, texture, and flavor. And we finish the dish off with some butter for added creaminess, and salt and pepper to taste. Uncomplicated, filling, and satisfying!
What Else Can I Add?
If you come about to have some added components on hand and want to take this dish up a notch, right here are some tips:
- Best with shredded cheese
- Brown some bacon in the pot initial and leading the completed dish with the crumbled bacon
- Add your favored seasoning blend(you could do something from a Cajun seasoning to anything uncomplicated like Lawry’s)
- Add chopped cooked chicken to make it extra like a chicken pot pie (a wonderful use for leftover rotisserie chicken!)
- Add dumplings
How to Serve Vegetables and Gravy
I would think about this a uncomplicated all-in-1 bowl meal and would not program to make something on the side. I could possibly serve with some crusty bread for sopping up all that scrumptious gravy, but otherwise, almost everything I will need is in that bowl. If you absolutely will need anything on the side, I’d do a uncomplicated roasted vegetable. Possibly broccoli or Brussels sprouts.
About These Leftovers…
Since this gravy is thickened with flour, it does gel up and get fairly thick when refrigerated. But do not be concerned, it will loosen a bit upon reheating and you can generally add a splash of water or milk to thin it out even extra, if necessary.
Vegetables and Gravy
Vegetables and Gravy is a uncomplicated, no frills recipe that is warm and comforting and can be produced with uncomplicated, cheap components.
Servings: four 1.five cups each and every
- 1.five lbs. russet potatoes ($1.96)
- two cups vegetable broth ($.26)
- 1 cup milk ($.20)
- 1/four cup all-objective flour ($.03)
- two Tbsp soy sauce ($.12)
- 1/two tsp dried thyme ($.05)
- 1/two tsp dried sage ($.05)
- 1/two tsp onion powder ($.05)
- 1/four tsp garlic powder ($.02)
- 1/four tsp freshly cracked black pepper ($.02)
- 12 oz. frozen mixed vegetables ($1.00)
- two Tbsp butter ($.22)
- 1/two tsp salt (or to taste) ($.02)
Peel and cube the potatoes into ¾-inch pieces.
Add the cubed potatoes to a huge pot with the vegetable broth. Cover the pot, turn the heat on to medium-higher, and permit the broth to come up to a boil. Continue to boil the potatoes till they are fork-tender.
Whilst the potatoes are boiling, whisk with each other the milk and flour.
As soon as the potatoes are tender, turn the heat down to medium and add the flour and milk slurry. Also add the soy sauce, thyme, sage, onion powder, garlic powder, and pepper.
Let the liquid in the pot to come back up to a simmer, at which point it will thicken to a gravy.
Add the frozen vegetables to the pot, stir to combine, then permit them to heat via.
Stir the butter into the gravy till melted and combined. Give the gravy a taste and add salt, pepper, butter or other seasonings to your liking. Serve hot!
See how we calculate recipe fees right here.
Serving: 1.five cup ・ Calories: 317 kcal ・ Carbohydrates: 54 g ・ Protein: ten g ・ Fat: eight g ・ Sodium: 1381 mg ・ Fiber: six g
Nutritional values are estimates only. See our complete nutrition disclaimer right here.
The gear section above includes affiliate hyperlinks to goods we use and enjoy. As an Amazon Associate I earn from qualifying purchases.
How to Make Vegetables and Gravy
Start out by peeling and cubing about 1.five lbs. russet potatoes. Reduce them into ¾-inch cubes.
Add the cubed potatoes to a huge pot and add two cups of vegetable broth. Location a lid on leading, turn the heat up to medium-higher, and bring the broth up to a boil. Continue to boil the potatoes till fork tender (about 7 minutes).
Whilst the potatoes are boiling, prepare the milk and flour slurry. Whisk ¼ cup all-objective flour into 1 cup milk.
As soon as the potatoes are tender, turn the heat down to medium and add the milk and flour slurry to the pot along with two Tbsp soy sauce, ½ tsp dried thyme, ½ tsp dried sage, ½ tsp onion powder, ¼ tsp garlic powder, and ¼ tsp freshly cracked black pepper. Stir to combine.
Let the liquid to come back up to a simmer, at which point it will thicken into a gravy.
Add 1 12oz. bag of frozen mixed vegetables and stir to combine. Let the vegetables to heat via in the gravy.
Lastly, add two tablespoons of butter to the gravy and stir till it has melted in. Give the gravy a taste and add salt, pepper, or extra butter to your liking.
Serve it up hot with a small bread for sopping up that scrumptious gravy! (I garnished with some fresh parsley simply because I had it on hand, but it is not vital to flavor this dish.)