Vegetable Gravy

• 2 box chicken stock
• 1 large onion
• 10 celery tops
• 4 carrots
• 1 whole head of garlic
• 2 tbsp salt
• 1 tbsp black pepper
• 1 oz vegetable oil

1. Cut off the celery tops , quarter the onion and carrots, and in a medium sized pot, combine with the veg oil, salt and pepper.
2. Roast in the oven at 350 for 1 hour.
3. Break up the garlic cloves and just crush them with your hand or the side of a knife to release the oils.
4. Put the garlic inside of a coffee filter and tie with butchers twine.
5. After the vegetables have roasted, add the garlic and as much chicken stock as possible and bring to a boil on the stove.
6. Once boiling bring the temperature down to a simmer to begin reducing the liquid.
7. After about a half hour take out the garlic package.
8. Using an emersion blender or food processor, blend everything together and continue reducing.
9. The colour will darken and the liquid will become thick like gravy.
10. That's pretty much it, big gravy flavor and almost none of the fat or carbs as beef or chicken gravy, enjoy:)

chicken stock, onion, celery, carrots, head of garlic, salt, black pepper, vegetable oil

Taken from cookpad.com/us/recipes/352175-vegetable-gravy (may not work)