Monday, November 15, 2010

A Great Way To Make Gluten-Free Gravy

Not all gravy has to be made with flour.  The tastiest I've ever had was made of pureed root vegetables: potatoes, turnips, carrots, onions, and garlic.  The vegetables were first roasted in the oven with olive oil, sea salt and poultry seasonings; then they were "whizzed" with a mixing wand. Enough water was added to perfect the consistency, and finally the gravy was seasoned again to taste. 

This method creates a delicious, lump- and gluten-free, nutritious accompaniment to many main dishes.  You can serve this "gravy" on roasts of any kind: pork, beef, chicken, or turkey (with or without the addition of meat drippings). Or serve it on rice, potatoes, or spaghetti squash as a vegetarian option.

Be inventive this Thanksgiving. The most satisfying meals usually exist right at your fingertips.

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