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Savory Gravy (Gluten Free and Paleo)

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 cups
Ingredients Method

Ingredients
  

  • 2 tablespoons coconut butter
  • 1 large onion diced
  • 5 pieces of sun-dried tomatoes
  • ½ pound cremini mushrooms sliced
  • ½ portobello mushroom
  • 3 garlic cloves minced
  • 4 cups organic vegetable stock
  • 3 fresh tarragon sprigs
  • kosher salt
  • freshly ground black pepper

Method
 

  1. In a medium saucepan you'll want to melt the coconut butter over medium heat.
  2. Add in the onions and sauté for 10 to 15 minutes or until fragrant and translucent.
  3. Cook the mushrooms and dried tomatoes until the liquid is released and evaporated for about 8-10 minutes.
  4. Add the garlic to the saucepan, and cook for 30 seconds or until fragrant.
  5. Mix in the broth and the tarragon springs and bring to a boil.
  6. You'll want to reduce the heat to medium-low to maintain a strong simmer, and cook until the gravy has reduced by half for about 30 minutes.
  7. After, you'll want to season with salt and pepper to taste and blend with a hand blender or food processor. If it is too thick, add in one more cup of broth and blend. The texture should be smooth and creamy.
  8. Pour over your favourite mash, turkey or brussel sprouts...it's darn good!