Frank's Recipes! Vegetable Gravy for 100

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Vegetable Gravy for 100

Servings: 100 Portions (2 1/4 Gallons)
Portions: 1/3 Cup Each
Pan Size: 18 by 24-inch Roasting Pan

4 1/3 cups (1 lb 4 oz) carrots, raw, diced
3 cups (1 lb) onions, chopped
1 lb 4 oz peas, frozen

Saute carrots and onions in melted shortening until tender. Add onions, carrots, and 1
lb 4 oz frozen peas to boiling stock. Reduce heat; simmer 10 minutes. Sprinkle flour
evenly over drippings and fat in bottom of pan. Cook over low heat on top of range or in
375 degrees F. oven 30 minutes or until flour is a rich brown color. Stir frequently to
avoid over-browning. Add roux to stock, stirring constantly. Bring to a boil; reduce
heat; simmer 10 minutes or until thickened, stirring constantly. Add salt, pepper and
garlic.

NOTE:
8 oz Soup and Gravy base, beef or chicken, may be used. Omit salt in and season to
taste.