Veggie Gravy

This recipe is Whole30, Paleo, Gluten, and Dairy Free.

Print/Save Recipe

Where's all my gravy lovers? I love watching the look on their faces when I tell them the gravy they are enjoying on their turkey and mashed potatoes is made of veggies! This Veggie Gravy is seriously too good to be true! I've been making it this way for years and even the most devout veggie haters had no clue that they were eating veggies! If you are roasting a turkey or even a whole chicken, you have got to try this gravy!

INGREDIENTS

2 large onions, 1/4rd

5 ribs celery, cut in 3" pieces

5 carrots, cut in 3" pieces

1-2 parsnips, peeled & cut in 3" pieces

1-2 turnips, cut in large pieces

8-10 oz mushrooms, left whole

6-8 cloves garlic, peeled & left whole

Enough chicken, turkey or vegetable broth to just cover veggies

(plus extra to keep the covered in liquid if too much evaporates in cooking)

2 tsp salt

1 tsp pepper

1 tsp thyme

1 tsp sage

For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.

DIRECTIONS

Layer veggies in the bottom of your turkey roasting pan

Pour broth over

Sprinkle with spices

When basting turkey, be sure there is enough liquid keep the veggies covered, adding more broth as needed

When turkey is done roasting, move the veggies & broth to a saucepan

Immersion blend till creamy & smooth, adding more broth as needed to thin out to desired consistency

Salt & Pepper to taste

Enjoy this recipe by Penny's Primal!

Print/Save Recipe