Best 2 Gluten Free Roasted Garlic And Herb Gravy Recipes

Indulge in the delectable flavors of gluten-free roasted garlic and herb gravy, a culinary masterpiece that elevates any dish with its rich, aromatic, and savory taste. This versatile gravy is a symphony of roasted garlic, fresh herbs, and a touch of gluten-free flour, blended together to create a smooth and velvety texture. Whether you're looking to enhance your holiday turkey, elevate a simple roasted chicken, or add depth to your favorite vegetarian dish, this gluten-free gravy is sure to impress your taste buds and leave you craving more. Discover the secrets behind this culinary delight with our collection of recipes, ranging from classic to contemporary, each offering a unique twist on this timeless sauce.

Check out the recipes below so you can choose the best recipe for yourself!

GLUTEN-FREE ROASTED GARLIC AND HERB GRAVY

Gluten-Free Roasted Garlic and Herb Gravy image

Every Thanksgiving I make this gravy for my family. I keep it gluten-free for my mom by using cornstarch and by adding layers of flavor with fresh herbs and roasted garlic so even if your bird doesn't render a lot of drippings you still have a delicious gravy.

Provided by Megan Mitchell

Categories condiment

Time 1h15m

Yield 6 to 7 cups

Number Of Ingredients 12

Ingredients

1 medium head garlic
Extra-virgin olive oil, for drizzling
Kosher salt
4 cups low-sodium certified gluten-free chicken stock, preferably organic
7 to 8 sprigs thyme
4 to 5 sprigs oregano
3 to 4 sprigs sage
3 sprigs rosemary
2 dried bay leaves
2 to 3 cups turkey pan drippings
Freshly cracked black pepper
1/2 to 3/4 cup cornstarch (depending on drippings)

Steps:

Preheat the oven to 400 degrees F.
Peel most of the papery skin away from the garlic head. Place on a cutting board and cut off the top 1 inch. Discard the top. Place the garlic head on a small sheet of foil. Drizzle with extra-virgin olive oil and lightly sprinkle with salt. Tightly wrap and place on a small sheet tray in case it leaks. Roast until golden brown and soft, 55 to 65 minutes. Remove and let cool slightly.
Meanwhile in a medium saucepot, combine the chicken stock, thyme, oregano, sage, rosemary and bay leaves. Bring to a simmer and then reduce the heat to low, cover and cook for 30 minutes.
Add the reserved drippings to the pot. Squeeze in the roasted garlic from the head. Stir and then remove from heat. Strain through a fine-mesh sieve into a medium bowl, pushing the garlic through, then pour the strained stock back into a clean pot. Add in some freshly cracked black pepper and more salt, if needed.
To make the slurry, combine 1/2 cup of the cornstarch with 1/2 cup cold water in a small bowl. Whisk together.
Bring the stock back up to a simmer over medium. Slowly whisk in the cornstarch slurry and then bring to a boil to thicken. If the gravy looks too loose, make another slurry with the remaining cornstarch and slowly whisk in a little bit at a time until you feel the gravy thicken. Taste for seasoning. Keep warm until needed.

ROASTED GARLIC-HERB GRAVY

Roasted Garlic-Herb Gravy image

This came from Thanksgiving Dinner cookbook. When I made this gravy I easily cut the recipe in half. I used chicken broth in place of stock. Plus all dried seasonings. When I made this gravy I cooked my veggies in my broth as we had deep fried our turkey and there was no time for pan roasting. I recommend serving this over poultry.

Provided by internetnut

Categories Vegetable

Time 15m

Yield 1 quart, 6-8 serving(s)

Number Of Ingredients 9

Ingredients

2 carrots, peeled
2 celery, stalks
2 heads garlic, cloves separated and peeled
8 cups turkey stock or 8 cups chicken stock
1 teaspoon salt
1/2 teaspoon freshly ground pepper
4 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh savory or 1 pinch dried savory

Steps:

In the last hour of turkey roasting, scatter the carrots, celery, and garlic in the bottom of the roasting pan.
In a 3-quart saucepan, bring the stock to a boil over medium heat. Reduce by half.
When the turkey comes out of the oven, remove the carrots and celery stalks and place them in a blender or food processor. Add the stock and puree until smooth. Add half the garlic cloves, puree, and taste. (Heads of garlic vary in intensity, so it is necessary to check the strength of the sauce as you go). Add more garlic to taste, if desired.
Stir in the salt and pepper, and just before serving, add the parsley, chives, and savory.

Nutrition Facts : Calories 41.1, Fat 0.2, Sodium 417.1, Carbohydrate 9.1, Fiber 1.3, Sugar 1.4, Protein 1.6

Tips:

To make a flavorful roasted garlic base, cut the top off a whole garlic head, drizzle with olive oil, wrap in foil, and roast at 400°F for 45 minutes.
Use gluten-free chicken broth to ensure the gravy is completely gluten-free.
Add a variety of herbs to the gravy for extra flavor, such as thyme, rosemary, sage, and parsley.
If the gravy is too thick, add more chicken broth or water until it reaches the desired consistency.
If the gravy is too thin, simmer it over low heat until it reduces and thickens.
Serve the gravy immediately or store it in an airtight container in the refrigerator for up to 3 days.
Reheat the gravy over low heat on the stovetop or in the microwave until warmed through.

Conclusion:

This gluten-free roasted garlic and herb gravy is a delicious and versatile recipe that can be served with a variety of dishes, including roasted chicken, turkey, pork, and vegetables. It is also a great way to use up leftover garlic and herbs. With its rich flavor and creamy texture, this gravy is sure to be a hit at your next gathering.