A few years back, my sister in law started getting really sick. Everything she ate seemed to go right through her, and she lost a lot of weight for an already skinny person. After a lot of testing, they discovered she was a celiac who was allergic to gluten. Gluten is a protein that is commonly found in wheat and other cereals made into flour. It is what helps give bread it’s structure, and apparently, what makes celiacs sick. And after reading my food blog, she realized that a lot of foods she loves have gluten in them. Boo.
So in honor of her, and the upcoming holiday dinner we are going to make together, I am on a mission to research and find delicious and uncomplicated gluten-free recipes. Today’s recipe: gluten-free turkey gravy made with pureed roasted vegetables.Recipe and photos after the jump.
: Leena’s Gluten-Free Turkey Gravy
: Inspired by my sister in law
- 1 turkey breast
- 1 carrot, peeled and cut into three pieces
- 1 parsnip, peeled and cut into three pieces
- 1 onion half, peeled and sliced
- 1 potato, peeled and large chopped
- 1 tablespoon bacon fat
- 1 shallot, peeled and chopped
- 1 tablespoon dijon mustard
- 1 teaspoon chopped fresh rosemary
- 1/2 cup gf beer or white wine
- 1 cup turkey stock
- salt and pepper to taste
- Place the vegetables in a roasting pan and the turkey breast rubbed with olive oil on top. Roast in a 375 F oven for 30 minutes or until breast is cooked and skin is browned. Remove turkey breast and place vegetables in a food processor.
- Puree the vegetables, using a little water if needed to thin out the puree. Place the roasting pan on a burned over medium heat with the bacon fat and the shallots, cooking until the shallots are soft and translucent. Add in the dijon, rosemary, beer, stock and 1/2 cup of the vegetable puree in the pan. Stir together and cook, simmering for 5 minutes or so until the sauce thickens up and coats the back of a spoon. Serve immediately with turkey breast.
Number of servings (yield): 4