It is pretty much agreed that gravy goes well over pot roast. So today, I took the time to plan the meal with gravy. Since the GAPS/SCD diets do not allow flour or cornstarch one has to take another approach to making gravy. This then means that gravy cannot be an afterthought but something we have to plan.
There are all kinds of suggestions for making gravy using blended veggies. And really any veggie will work. I had extra butternut squash cut up and ready to use in my refrigerator so I tossed that in with my roast, carrots, and mushrooms before baking my in the oven.
After the roast was done, I took the butternut squash out of the roasting pan and smashed them up with a fork. I added about a cup of broth and a package of plain gelatine. (Blending it all together well.) In a skillet, I placed three or four tablespoons of coconut oil and fried two onions until tender. Once done, I stirred in the smashed up squash, added salt , pepper, and garlic to taste. For a smoother gravy (or for people who do not like the texture) the onion could have been blended as well.
I cut up the roast and placed it in a serving dish, then added the other veggies from the roasting pan. I poured this wonderful gravy over the top.
Because winter squash do not have a lot of flavor they make a great binding agent for gravy. I have used zucchini’s before and found that they changed the flavor a little more than I liked. I have also made gravy with coconut flour. It tastes fine but I really don’t like the gritty texture.
So the next time you want something with gravy, take the few extra minutes to make one with a blended vegetable.