GRAVY. If you can’t or don’t eat gluten, you’ve probably eaten a Thanksgiving or two without it. Never again, my gluten-free and paleo friends! This paleo gravy is so flavorful you’ll only need one option at the table- no need for a gluten-free and “regular” gravy. Besides, I’m willing to bet that this is the one everyone would choose anyway.
Caramelized Vegetable Gravy – Gluten-Free, Paleo
1 cup each diced carrots, onions and celery
4-6 cloves whole peeled garlic
1 T duck fat, ghee or fat of choice
2 t balsamic vinegar
pinch sea salt
2 tablespoons butter (or other fat of choice)
2 tablespoons arrowroot powder
2 1/2 cups chicken or turkey stock, preferably homemade
1/4 cup white wine
preheat your oven to 425°.
- Place chopped vegetables (onions, carrots, celery, garlic) on a baking sheet with the balsamic vinegar, sea salt, duck fat, or fat of choice. Place in the oven.
- If the fat you’re using started off solid, remove from the oven after 5 minutes and stir.
- Roast for 30-40 minutes, stirring every 10-15 minutes, or until the vegetable are golden brown and softened. Transfer to a medium saucepan and add the stock. Simmer on medium heat for 20 minutes or so.
- Strain the gravy and add the liquid, along with 1/3-1/2 of the vegetables to a blender. (depending on desired thickness; reserve the vegetables and adjust as needed)
- Puree until smooth. If you have a Vitamix, or other high powered blender, this should be your final step. If not, you may have to strain the gravy through a fine mesh strainer to achieve a smooth gravy.
- Meanwhile, in another saucepan over medium heat, melt the butter, ghee, or preferred fat and add the arrowroot powder. Whisk to combine and continue to heat for 3-4 minutes, whisking pretty constantly.
- Add the gravy and bring to a simmer. It will thicken a bit.
- Add the wine and simmer one more minute.
- Season to taste; it may need more salt, depending on the saltiness of the stock you used.
- Transfer to a fancy gravy pourer, and serve with your fabulous feast!
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KindFoodFarm says
This gravy was *the* hit of my Thanksgiving table. Good thing I doubled the recipe, as we’re enjoying it with leftovers. I ended up blending up *all* of the roasted veggies so didn’t need any arrowroot powder, but I may try it that way next time. I’ll definitely be making this again, and not just for holidays! Thank-you so much. I look forward to more from you.
zenbellyblog says
So glad to hear it, thank you!!! And you’re right, why not whip up a batch, say, for a simple roast chicken in March? 🙂
Erica says
Great gravy! Can’t wait to try this!
chris says
This gravy looks fantastic and can’t wait to try it next week for Thanksgiving. curious — would this freeze well if I wanted to make it ahead of time, or better to only refrigerate if making ahead of time? thank you!
zenbellyblog says
I think it should freeze just fine… I’ve never done it with this gravy, but gravies and sauces in general tend to freeze well. If you’re making it within 3-4 days of Thanksgiving, you can just keep it in the fridge. Have a great holiday!
chris says
OK great, I will give it a try. thanks and have a great holiday as well!
Michelle says
If I wanted to leave out the wine, would you substitute with anything?
zenbellyblog says
You could use one part white wine vinegar or white balsamic vinegar to 3 parts water. But taste it before you add it; it might be good without the addition!