Parsley, Sage, Rosemary, and Thyme Gravy Recipe

Name: Parsley, Sage, Rosemary, and Thyme Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 8-oz. russet potatoes, divided; 12 button mushrooms; 3 carrots, cut into chunks; 3 celery stalks, cut into chunks; 2 small onions, each cut into eighths; 3 cloves garlic, smashed; 1 Tbs. olive oil; 1/4 cup dry red wine; 1 Tbs. tomato paste; 4 sprigs fresh parsley; 4 sprigs fresh thyme or 1 tsp. dried thyme; 2 sprigs fresh rosemary or 1/2 tsp. dried rosemary; 2 sprigs fresh marjoram or 1/2 tsp. dried marjoram; 2 sprigs fresh sage or 1 tsp. dried rubbed sage; 2 bay leaves; 12 peppercorns

Servings: persons

2 8-oz. russet potatoes, divided
12 button mushrooms
3 carrots, cut into chunks
3 celery stalks, cut into chunks
2 small onions, each cut into eighths
3 cloves garlic, smashed
1 Tbs. olive oil
1/4 cup dry red wine
1 Tbs. tomato paste
4 sprigs fresh parsley
4 sprigs fresh thyme or 1 tsp. dried thyme
2 sprigs fresh rosemary or 1/2 tsp. dried rosemary
2 sprigs fresh marjoram or 1/2 tsp. dried marjoram
2 sprigs fresh sage or 1 tsp. dried rubbed sage
2 bay leaves
12 peppercorns

1
Preheat oven to 425F.
2
Quarter 1 russet potato, and place in large Dutch oven with mushrooms, carrots, celery, onions, and garlic.
3
Toss with olive oil.
4
Roast 30 minutes, stirring every 10 minutes, or until vegetables are deep brown on edges.
5
Transfer Dutch oven to stove top, and stir in wine, tomato paste, and 8 cups water.
6
Add fresh herb sprigs, bay leaves, and peppercorns, and bring to a boil.
7
Simmer, uncovered 30 minutes.
8
Let stand 10 minutes.
9
Strain liquid (you should have 5 cups), and discard solids.
10
Peel remaining potato, and cut into small cubes.
11
Return broth to pot with potato, and season with salt and pepper, if desired.
12
Simmer, uncovered, 30 minutes, or until liquid is reduced to 2 1/2 cups.
13
Blend liquid with potato in blender or using immersion blender.
14
Strain gravy through sieve or fine-meshed strainer.
15
Season with salt and pepper, if desired.
16
Reheat before serving, if necessary.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 8-oz. russet potatoes, divided, 12 button mushrooms, 3 carrots, cut into chunks, 3 celery stalks, cut into chunks, and more.

Yes, Parsley, Sage, Rosemary, and Thyme Gravy falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Parsley, Sage, Rosemary, and Thyme Gravy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions