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
- 2 tablespoons unsalted margarine or butter
- 1/4 cup onion, chopped
- 1 tablespoon celery, chopped
- 2 tablespoons all-purpose white flour
- 1 teaspoon poultry seasoning
- 1/4 teaspoon black pepper
- 1 cup nondairy creamer
Preparation
- Melt margarine in a nonstick frying pan.
- Saute 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: 0.3 g
Renal and renal diabetic food choices
1/2 nondairy milk substitute
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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What's everyone saying?
2 Comments | Average User Rating:
davrac says:
Using all 6 portions only gives 15 tablespoons ... not enough for any casserole or pot pie.
Feb. 16, 2011, 9:38 AM - Inappropriate review?
Sharry says:
Made a lovely chicken and ham pot pie for the family with this recipe, very nice they said
Feb. 21, 2010, 8:37 AM - Inappropriate review?