AIP Special Gravy Sauce




Yield 4 Servings


1 leek

1 stalk celery

2 carrots

1 apple 

3/4 medium onion

3 cloves garlic

1 sprig rosemary

5 leaves sage

5 sprigs thyme

2 cups bone broth

Dash of sea salt


Step 1: Prepare the leeks, celery, carrots, and apple by washing and cutting into small pieces. The carrots will take the longest to cook, so make sure the slices are not too thick. Peel and cut the onion, and peel the garlic.

Step 2: If you are roasting meat, place the meat in the middle of the casserole and add the vegetables, the apple, and all the herbs around. If you are not roasting meat, you can just add everything in without the meat. Roast for 30 minutes in the middle of oven on 250°F.

Step 3: Add 1 cup of bone broth to the vegetables and toss. Roast for another 30 minutes or until the carrots are soft.

Step 4: Take out the thyme and rosemary sprigs. Pour the juice and veggies through a fine mesh strainer into a saucepan to use as a base for the gravy.

Step 5: Purée veggies in a blender until very smooth and add about half to the base sauce. Add 1 cup of broth and dash of sea salt. Taste test to see if you want to add more broth or salt.

Step 6: (Optional) For a thicker gravy, add more of the veggie purée.

Step 7: Enjoy!

Courses Side Dish

Cuisine French

Nutrition Facts

Serving Size 1/4 of recipe

Amount Per Serving

Calories 85

% Daily Value

Total Carbohydrates 15 g


Dietary Fiber 3 g


Sugars 8.5 g

Protein 6 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by at