I of course DOUBLE, TRIPLE and FREEZE!
6 cups gluten-free beef, chicken, or vegetable stock or
6 baby carrots
1/2 celery rib (with leaves)
1/3 cup chopped onion
4 medium fresh white mushrooms (quartered)
2 small bay leaves
1 teaspoon dried parsley
1 pinch ground thyme
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1 tablespoon gluten-free soy sauce
salt and pepper
1/4-1/3 cup gluten-free cornstarch
1/2-2/3 cup water
Directions:
Place all ingredients except CORNSTARCH & WATER, in a large saucepan. Cover and bring to a boil. Turn down to a simmer and cook 1 hour (while your meal is cooking).
Strain broth and remove bay leaves.
Place all the rest of veggies and herbs in a food processor and add enough broth to puree to a smooth consistency.
Pour both broth and puree back into pan, using a wooden spoon to deglaze the sides of the pan, this will brown your gravy and add to the rich flavor.
Bring to a boil.
In a cup make a SLURRY by mixing cornstarch with water and stir till fully dissolved.
Add slurry to boiling broth and stir with a whisk to prevent lumps. Serve hot.
Read more at: http://www.food.com/recipe/gluten-free-brown-gravy-279601?oc=linkback
6 cups gluten-free beef, chicken, or vegetable stock or
6 baby carrots
1/2 celery rib (with leaves)
1/3 cup chopped onion
4 medium fresh white mushrooms (quartered)
2 small bay leaves
1 teaspoon dried parsley
1 pinch ground thyme
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1 tablespoon gluten-free soy sauce
salt and pepper
1/4-1/3 cup gluten-free cornstarch
1/2-2/3 cup water
Directions:
Place all ingredients except CORNSTARCH & WATER, in a large saucepan. Cover and bring to a boil. Turn down to a simmer and cook 1 hour (while your meal is cooking).
Strain broth and remove bay leaves.
Place all the rest of veggies and herbs in a food processor and add enough broth to puree to a smooth consistency.
Pour both broth and puree back into pan, using a wooden spoon to deglaze the sides of the pan, this will brown your gravy and add to the rich flavor.
Bring to a boil.
In a cup make a SLURRY by mixing cornstarch with water and stir till fully dissolved.
Add slurry to boiling broth and stir with a whisk to prevent lumps. Serve hot.
Read more at: http://www.food.com/recipe/gluten-free-brown-gravy-279601?oc=linkback
