Chef Jason Rose of Napa Valley’s farm-to-table Oakville Grocery shares a gravy recipe made with fruit. Use it to top his open-face turkey hash sandwich.

Roasted Apple Gravy
Makes about three cups

Ingredients
1 med. carrot, roughly chopped
1 lg. onion, roughly chopped
3 ribs of celery, roughly chopped
1 turnip, peeled and chopped
1 lg. Granny Smith apple, peeled, cored, and chopped roughly
2 tbsp. extra virgin olive oil
2 tbsp. all-purpose flour
1 qt. low-sodium chicken stock
2 tbsp. of Calvados apple liqueur
4 tbsp. unsalted butter, cut into cubes
Kosher salt
Black pepper

1. Place carrot, onion, celery, turnip, and apple in a food processor and pulse until coarse.

2. Heat a large skillet over medium heat, add olive oil, along with the pulsed vegetable mixture, and sweat for 7-8 minutes (until most of the moisture has cooked off). Sprinkle with flour and cook for 2 more minutes, stirring well to incorporate all the flour.

3. Gradually add chicken stock, stirring as you go to ensure lump-free gravy. Bring to a simmer and season well with salt and pepper.

4. Add Calvados. Simmer and then remove from heat and strain through a sieve. (Note: It’s okay if some of the pulp goes through; this will add body to the gravy.)

5. Add the butter and swirl until fully incorporated. Any extra gravy will store for up to 1 week in the refrigerator.

Oakville Grocery, 7856 Saint Helena Highway, Oakville (707-944-8802 or oakvillegrocery.com).

Photo: Stephania Stanley / DailyCandy