Roasted Garlic and Parsnip Vegan Gravy

Roasted Garlic and Parsnip Vegan Gravy

Makes 2 cups, about 10 to 12 servings
This unusual gravy gets wonderful depth of flavor and natural sweetness from roasted garlic and parsnip. You can prepare it up to three days ahead, refrigerate it and reheat it just before serving.
  • 1 large bulb garlic
  • 1 medium (3 1/2-ounce) parsnip , peeled and cut into 1/2-inch-thick slices
  • 1/3 cup blanched slivered almonds
  • 1 1/4 cup mushroom broth (made from mushroom bouillon/base) or vegetable broth
  • 4 teaspoons liquid aminos (such as Bragg)
  • 1/2 teaspoon fresh thyme
  • 1/4 teaspoon ground black pepper
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Preheat the oven to 375°F. Cut garlic head in half horizontally to expose cloves. Wrap securely in a square of aluminum foil and place on an oven rack. Roast until cloves are golden and very soft, about 1 hour. Cool slightly, and then unwrap and squeeze garlic flesh from papery white husk. (You should have about 3 tablespoons.)  

Meanwhile, place parsnip in a small baking pan lined with parchment paper and roast until soft and browned, about 30 minutes, stirring once or twice during roasting. Place almonds in a blender, pour in 1/2 cup boiling water and let soak 30 minutes.  

Add garlic, parsnip, broth, aminos, thyme and pepper to the blender. Blend until very smooth, 2 to 3 minutes. Transfer to a medium saucepan and cook at a bare simmer 2 to 3 minutes to allow flavors to blend. Add more broth or water if gravy is too thick.
Nutritional Info: 
Per Serving: Serving size: about 1/4 cup, 35 calories (15 from fat), 1.5g total fat, 0g saturated fat, 0mg cholesterol, 140mg sodium, 4g carbohydrates, (1 g dietary fiber, .1g sugar), 1g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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