Saturday, February 9, 2013

Gluten Free Veggie, Chicken or Beef Gravy

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


  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.

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