Root vegetables easily thicken gravy instead of adding wheat flour or starches. Parsnips add the sweetness and creaminess to the salt, while celery adds a soup-like flavor to the gravy.
INGREDIENTS
SERVES 8
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1 cup Parsnips, raw
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1 cup Celery Root (celeriac)
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2 1/2 cups Broth, Organic, Vegetable
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1 1/6 tbsp Tamari Sauce
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1/2 tsp Salt
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1/2 tsp Sage, Fresh
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1/2 tsp Black Pepper
DIRECTIONS
1
In a pan over medium heat, cook celery root and parsnip pieces with ½ cup of vegetable broth for 10 minutes, or until soft. Let cool.
2
Add cooked veggies, any remaining cooking liquid, and all other ingredients into a blender and blend on high until smooth.