A healthier and even tastier version of a classic gravy and be made for Beef, Chicken, Pork, and even Turkey. There is no need to add any extra fat. Instead of slathering your chicken or turkey with butter lightly brush with a little oil and prepare as usual. Same goes with the beef or pork. Cut up a couple of carrots, celery stalks and slice an onion. Rest your poultry or meat on top and roast. When the meat is done remove from the roasting pan and transfer to a cutting board. Loosely cover with some aluminum foil.
While the meat is resting push the vegetables through a food mill/mouley or strainer. Seperate the excess fat from the cooking liquids. Add the liquids and vegetables to a blender and whiz away. If you have a hand blender you can place the liquid and vegetables to a bowl and puree. Season with salt and pepper to taste. Usually there is no need to add extra. You will have a delicous and VEGETABLE packed gravy sure to please everyone.