White Gravy for Casseroles or Pot Pies

Recipe from "Cooking for David: A Culinary Dialysis Cookbook" by Sara Colman RD, CDE and Dorothy Gordon BS, RN.
Submitted by DaVita dietitian Sara from California.
| Portions: |
6 |
| Serving size: |
2-1/2 tablespoons |
Ingredients
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-
2 tablespoons unsalted margarine
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1/4 cup onion, chopped
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1 tablespoon celery, chopped
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2 tablespoons all-purpose white flour
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1 teaspoon poultry seasoning
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1/4 teaspoon black pepper
- 1 cup nondairy creamer
|
Preparation
|
-
Melt margarine in a nonstick frying pan.
-
Sauté onion and celery in margarine until soft. Stir in flour, poultry seasoning and pepper. Stir over low heat for one minute.
- Add nondairy creamer, 1/4 cup at a time and stir until thickened. Ready for use in casserole or pot pie.
|
Nutrients per serving
|
-
Calories: 65
-
Protein: 1 mg
-
Carbohydrate: 5 g
-
Fat: 5 g
-
Cholesterol: 0 mg
-
Sodium: 23 mg
-
Potassium: 41 mg
- Phosphorus: 24 mg
- Calcium: 39 mg
- Fiber: .3 g
|
Renal and Renal Diabetic Food Choices
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Helpful Hints
Use this gravy instead of canned cream soup, as the sodium content is much lower. Change the flavor by adding various herbs and spices.
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Page last updated on: March 4, 2009