Roasted Shallot And Garlic Gravy

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Roasted Shallot And Garlic Gravy

 

4 ounces shallot, peeled

6 garlic cloves, peeled

1 tablespoon freshly-chopped thyme

olive oil as needed

3 tablespoons unbleached flour

2 1/2 cups vegetable stock

2 tablespoons dry sherry

2 tablespoons nutritional yeast flakes

1/4 teaspoon salt

1/4 teaspoon freshly ground white pepper

 

In a piece of aluminum foil, place the shallot and garlic cloves, sprinkle the

fresh thyme over the top, and drizzle with a little olive oil. Gather up the

corners of the aluminum foil to enclose the shallot and garlic, and place the

packet in a pie pan.

Bake at 375 degrees for 15 to 20 minutes or until the shallot is soft when

gently squeezed. Remove the pie pan from the oven and allow the contents of the

foil packet to cool for 5 minutes.

Transfer the contents of the foil packet to a blender or food processor,

sprinkle the flour over the top, and process for 1 minute. Add the remaining

ingredients and blend for an additional 1 to 2 minutes to thoroughly combine.

Transfer the mixture to a small saucepan. Cook over medium heat while whisking

constantly until the gravy thickens. Taste and adjust the seasonings as needed.

Serve on top of your favorite vegetables, mashed potatoes, biscuits, or main

dishes.

Makes 3 cups.

 

 

 

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