Directions: |
Directions:1) melt 1/2 stick of butter in a sauce pan and add in onions, salt, and pepper; cook on medium heat until translucent
2) add in sage, roasted garlic, thyme, and rosemary and cook until fragrant (about 1 - 2 minutes); this also adds a nice crunch to the sage
3) reduce heat to low or medium low and add remaining 1/2 stick of butter and flour, whisk until a paste likely consistency is achieved
4) mix in apple cider vinegar and veggie stock and return to medium heat, cook until mixture is thickened like gravy
5) serve with your thanksgiving feast! we like it over almost anything we eat to be honest, but especially stuffing and potatoes. |
Personal
Notes: |
Personal
Notes: I came across a recipe similar to this somewhere and thought " hell I can just make that out of my own brain" and so I did and it became a vegetarian thanksgiving staple. The sage adds such complexity to the flavor that you normally don't get in vegetarian gravy that excludes mushrooms which is awesome as I unfortunately have a sensitivity to those beautiful little fungi. The apple cider provides a nice acidity that balances everything out so it isn't so vegetal. I love this stuff and will straight up eat it with a spoon cold out of the fridge the morning after our feast. Although if sage isn't for you, this gravy is not your bag. You could omit it but I think it does wonderful things for the dish.
On the note of the apple cider vs apple juice: the apple cider makes it taste wayyyyy better. I made it with homemade stuff one year and it was heavenly. BUT I have also made it just fine without. If you don't have apple cider on hand just replace it with apple juice and add some of the traditional cider spices to the gravy (nutmeg, allspice, cinnamon, and clove) and its close enough to the same thing.
|
This recipe for Apple Cider Sage Gravy, by 