Low-Carb Gravy
7 ingredients · 20 minutes· 6-8 servings
Do you go overboard on carbs this time of year? Between gatherings, parties & Christmas cookies it’s easy to do! For this reason, I try to keep my condiments & sauces lower in starch & sugar to help balance my plate. This Gravy is a go-to for me – it’s perfectly creamy, low in carbs & downright delicious!
The gravy has 2 superstar ingredients: cauliflower & bone broth. Cauliflower is a cruciferous veggie which upregulates our body’s natural detoxification pathways. And don’t worry, you won’t taste it!
Bone broth is rich in glycine which helps to inhibit muscle breakdown, boost muscle recovery, maintain lean muscle mass & prevent the loss of cartilage in joints as we age. And it helps increase our creatine levels which leads to higher anaerobic (high intensity) exercise capacity. Glycine also helps to soothe inflammation in the gut & to rebuild our digestive tract, both key to improving gut health & common digestive issues like gas & bloating.
Directions
Melt the butter in a saucepan over medium heat. Add the onion & salt. Sautee until lightly golden.
Add the cauliflower, stir & add the broth. Bring to a boil, reduce the heat & simmer until the cauliflower is extremely tender.
Allow to cool a few minutes, then add the mixture to a food processor or blender & puree until smooth. Be very careful as to not to burn yourself. Taste & adjust seasonings.
If it’s too thick, add more broth or water.
Serve with chicken, turkey, stuffing, potatoes – pretty much any meat or veggie!
Ingredients
2 cups chicken broth
2 tbsp butter or leftover chicken fat
2 cups frozen cauliflower florets
½ cup onion, chopped
½ tsp sea salt
Black pepper to taste
Notes
How to Serve - This is great with roasted chicken & turkey, over stuffing or mashed potatoes or squash. It works with pretty much any meat or veggie!
Too Watery? - It will thicken slightly when it cools but if it’s still too watery, simmer the pureed mixture until it thickens to your liking. If it’s really watery, add more frozen cauliflower, cook until very tender & then puree again.
