This was the best gravy I’ve made yet, I just loved it and wrote it down immediately after making it – just for you! This version is vegetarian and it’s easy to make it vegan – just substitute butter for a healthy vegetable margarine. It’s important to use a vegetable stock you adore; the flavors will permeate the whole gravy. This recipe would also work well with chicken stock or other meat stock; you may want to add some minced fresh Italian parsley.
This includes smoked paprika, and it’s worth finding some – the smokiness is a subtle but significant contribution, a great match for the sage and other fall flavors. If you can't find it, use sweet paprika.
I served this with chicken roasted with onions, sage, rosemary, lemon juice, salt and pepper; potatoes mashed with Edenblend milk and a little butter and salt; sautéed mixed greens with pine nuts, shallots, small amount of veggie broth, and lemon juice. This gravy would be a great vegetarian contribution to Thanksgiving dinner.
Ingredients:
2 shallots, minced
Salt
2 T minced sage
1-2 T minced rosemary
Dash (or two) of smoked paprika
Small amount of olive oil (for sautéing the shallots)
3 T butter
3 T flour (can substitute rice flour for gluten free)
3 cups vegetable stock (I used 3 c. potato cooking water and 1 Rapunzel bouillion cube)
Sautee the shallots in a small amount of olive oil with a bit of salt until translucent. Add the butter and the fresh herbs. Let the butter melt and stir it around a bit so the butter becomes infused with the oils from the herbs. Add the smoked paprika, then 1 T of flour at a time, making a smooth paste. Add a small amount of the stock at a time, making an increasingly runny but smooth consistency. Bring to a low boil, stirring frequently, making sure to scrape the bottom of the pan so it does not stick and burn. Then turn off the heat and let it cool slightly. Serve!
