Dawnski55 Posted August 9, 2016 Share Posted August 9, 2016 I have been a gravy granules kinda gal for years and years. Yesterday I roasted a joint of pork for pulled pork - I was freezing some of it and thought it could really do with some gravy but gravy granules are out. I stood looking at the roasting tin with its fat and meat juices and all the lovely burned on bits in the bottom and thought 'how the hell do I turn that into gravy?' Then I remembered another me .... the one that used to make things from scratch when my kids were little. So I added the juices from the roasted Mediterranean veg, a little water, some garlic salt and some paprika and thickened with arrowroot..........Oh. My. Goodness! Gravy to die for! Counting it as fat with my meals as it is very fatty - but absolutely gorgeous Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted August 9, 2016 Administrators Share Posted August 9, 2016 Nice! You can also steam some cauliflower or put some carrots/onions under your piece of meat when roasting and then use an immersion/stick blender (or food processor) and blend the veggies with the drippings to make a delightful gravy also. Link to comment Share on other sites More sharing options...
Whole30 Certified Coach littleg Posted August 10, 2016 Whole30 Certified Coach Share Posted August 10, 2016 I always do the same as ladyshanny - whatever mushy veggies are left after cooking get pureed with the stock/drippings into a delicious gravy. If its too runny I just cook it down. Link to comment Share on other sites More sharing options...
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