Dana Treat – Treat Yourself

Gravy – Vegetarian and Gluten-Free

Posted November 23, 2010

Vegetarian Gluten-Free Gravy

Adapted from Gourmet
Makes enough to serve 6-8 people

A few notes.  You will want to use a wide mouth pot for this one.  A 4 quart will work, a 6 quart would be better.  I found it took the rice flour longer than all-purpose to thicken this gravy but it definitely did the job.  Just keep a low heat under it and keep whisking.  I always think vegetable broths are very ho hum but I have finally realized this is the broth of my dreams.  It could hold its own in a French onion soup.  I think I know what just went on the menu for next week.  Note to self.

This is a salty gravy, which I like, but if you are wanting it to be less so, I would use less soy sauce, ¼ of a cup would be good.  Finally, regular soy sauce is not gluten-free so if you are making it that way, be sure to use tamari.  I always do anyway because I think it tastes better.

1 large head garlic
2 tbsp. olive oil, plus additional for drizzling
1 leek, quartered and washed
1 onion, left unpeeled, quartered
2 carrots, quartered
1 parsnip, quartered
2 celery ribs, quartered
1 bay leaf
½ tsp. whole peppercorns
1½ cups dry white wine
1/3 cup tamari
6 cups cold water
5 tbsp. unsalted butter
1/3 cup rice flour

Preheat oven to 400ºF.  Separate 6 cloves from garlic (do not peel), drizzle with a little olive oil and double-wrap tightly in foil.  Roast until garlic is very soft, about 45 minutes.  (I always roast my garlic in the toaster oven.)

While garlic roasts, heat 2 tbsp. olive oil in a wide mouth pot (4-6 quarts) over medium heat until it shimmers, then cook vegetables, remaining garlic cloves (separated but not peeled), bay leaf, and peppercorns, stirring occasionally, until browned, about 10 minutes.  Sir in wine and boil until most of it has evaporated.  Add tamari and water and simmer, uncovered, 30 minutes.

Strain stock through a fine-mesh sieve into a large measuring cup.  If you have more than 4 cups, boil to reduce; if less, add water.

Mash roasted garlic to a purée.  Melt butter in a heavy medium saucepan over medium heat.  Stir in rice flour and garlic purée, then slowly pour in the stock, whisking all the while.  Cook, stirring, 5 minutes until thickened.  Season to taste with salt and pepper.  (Can be made up to 3 days ahead.)

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