Roasted Garlic Gravy


My wife is a vegetarian and holiday dinner’s usually suck for her. Her sister in-law isn’t the wisest and as a result she ends up with fucking mashed potatoes, corn and shitty mushroom gravy out of a can. This year we didn’t want to visit anyone for this bullshit jesus day(I’m trying to get that shit out of my life completely) instead we stayed home and I decided to boss up with a vegetarian meal. In doing so I found a recipe for some roasted garlic gravy and tried it. I was kind of amazed at myself at how well this turned out.

take some garlic cloves, drizzle with olive oil and double wrap tightly in foil and roast at 400 for 45 minutes

unwrap that shit

put in bowl and puree

melt 5 tablespoons of butter, then take the garlic puree and 1/3 cup of flour and mix that shit.  Then slowly add vegetable stock and wisk

simmer for 3 minutes.

These Sherry Vinegar and Molasses Glazed Carrots were the knock too. I thought they might be hella sweet, especially considering I used maple syrup instead of molasses but man these went hard.

I also made some wild rice stuffing and salmon over spinache. Thank god my wife eats fish, otherwise I’d be fucked at home.


9 Responses to “Roasted Garlic Gravy”

  1. Hillary Says:

    You should totally post those recipes.
    I am down with that!


  2. ride&cook Says:

    I can’t live without garlic, so I’ll try this. Usually when I roast it it goes on bread or into mashed potatoes. Nice dinner you made for your wife.

  3. SergDun Says:

    here’s the recipe I used for the gravy, I got it off Epicurious. I used an extra carrot to replace the parsnip that I couldn’t find at the store. It makes about 8 servings.

    For roasted-garlic and vegetable stock:

    * 1 large head garlic
    * 2 tablespoons olive oil plus additional for drizzling
    * 1 leek, quartered and washed
    * 1 onion, left unpeeled, quartered
    * 2 carrots, quartered
    * 1 parsnip, quartered
    * 2 celery ribs, quartered
    * 1 Turkish or 1/2 California bay leaf
    * 1/2 teaspoon black peppercorns
    * 1 1/2 cups dry white wine
    * 1/3 cup soy sauce
    * 6 cups cold water

    For potatoes:

    * 4 pounds boiling potatoes
    * 3 tablespoons unsalted butter, cut into pieces
    * 3 tablespoons extra-virgin olive oil

    For gravy:

    * 5 tablespoons unsalted butter
    * 1/3 cup all-purpose flour

    Roast garlic and make stock:
    Preheat oven to 400°F.

    Separate 6 cloves from garlic (do not peel), drizzle with a little olive oil, and double-wrap tightly in foil. Roast until garlic is very soft, about 45 minutes.

    While garlic roasts, heat oil (2 tablespoons) in a 4-to 5-quart heavy pot over medium heat until it shimmers, then cook vegetables, remaining garlic cloves (separated but not peeled), bay leaf, and peppercorns, stirring occasionally, until browned, about 8 minutes. Stir in wine and boil until most has evaporated. Add soy sauce and water and simmer, uncovered, 30 minutes.

    Strain stock through a fine-mesh sieve into a large measuring cup. If you have more than 4 cups, boil to reduce; if less, add water.

    Boil potatoes:
    Unless they are very small, cut potatoes (peeled if desired) into 2-inch pieces. Generously cover with cold water in a 5-quart saucepan and add 2 teaspoons salt. Simmer, uncovered, until just tender, 12 to 15 minutes. Reserve 1/3 cup cooking liquid and stir butter and oil into it. Drain potatoes, then return to pan along with reserved liquid and coarsely mash. Season with salt and pepper and keep warm, covered.

    Make Gravy while potatoes cook:
    Mash roasted garlic to a purée.

    Melt butter in a heavy medium saucepan over medium heat. Stir in flour and garlic purée and cook, stirring, 2 minutes. Slowly add stock, whisking, then simmer 3 minutes. Season with salt and pepper.

  4. Hillary Says:

    Thanks Serg!

  5. Thur31 Says:

    Wait, you were amazed at yourself for roasting garlic and adding butter?

  6. SergDun Says:

    I was amazed that something as simple as roasting garlic and adding butter could work so well as a vegetarian gravy.

  7. Bobby Says:

    Looks hot, I gotta fuck with that sometime, yo, here’s a tip though, when making the roasted garlic instead of having to unwrap every piece you just chop the top off the whole shit, then after it’s roasted squeeze out the garlic.

  8. Richardy Says:

    hey. where yall at

  9. SergDun Says:

    been busy with things, work, warehouse party, my own site.

    Grocery is in austin eating a shit ton of bbq so you may see something from him soon

    I’ll get something up soon though

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