Carrot Mushroom Gravy
Persons
If you’ve never tasted sweet gravy before, wait until you try this one! Just a touch of sweetness from the carrot juice transforms this version into something amazing. In fact, the sweeter the carrot, the better the gravy. The carrot pulp adds to the overall consistency and thickness. Trust us, you’ll love it.
Ingredients
1/4 cup coconut oil 60 mL
1 cup chopped red onion 250 mL
1 cup sliced mushrooms 250 mL
1 1/2 cups all-purpose flour 375 mL
2 1/2 tbsp tamari 37 mL
2 cups carrot juice 500 mL
2 tbsp carrot pulp 30 mL
2 1/2 cups filtered water (approx.) 625 mL
Instructions
1. In a saucepan over medium-high heat, heat oil. Add onion and mushrooms and saute for 1 to 2 minutes, until soft.
2. Stir in flour and tamari and bring to a simmer, stirring occasionally.
3. Whisk in carrot juice, carrot pulp and just enough water to reach desired consistency. Bring to a boil, then reduce heat and simmer for about 5 minutes, until heated through and slightly thickened. Serve.
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