Tag Archives | swede

Shitake Miso Gravy with Rutabaga Purée

Shitake Miso Gravy & Rutabaga Purée

Here’s a tip: you don’t need flour to make gravy. I discovered this when I first started dating my now husband who is (and apparently always has been, even in past lives) gluten-free. Personally, I might have said ‘hey Wes, don’t eat the gravy’ but instead when we went to my parent’s house for dinner, my Mom would make a gluten-free version of that and EVERYTHING ELSE and the rest of the family would avoid it.

Shitake Miso Gravy & Rutabaga Purée

Eventually, as I started cooking for nutritionally-minded clients, this early incarnation of my Mom’s g-free gravy got me thinking (I also started to understand the inflammatory effects of gluten). She would use rice or potato flour in place of the wheat flour and it tasted pretty much the same (My Mom was the best cook). From a whole food perspective, wouldn’t it be better to just use some fresh potato as thickener? Or even better, other flavourful, starchy vegetables?

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Greek Lemon-Roasted Rutabaga with Chickpeas

Greek Lemon-Roasted Rutabaga with Chickpeas

I used to make the classic, potato version of this all the time. It was an easy, fresh side dish, and as I have mentioned before, potatoes are my spirit animal (inspiring, I know). The thing about potatoes is, despite their high levels of potassium (a good thing) they have a high glycemic index (less good) that makes eating them all of the time (sadly) not the greatest idea, especially when cancer is involved.

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