This velvety, colorful gravy is naturally creamy from the butter beans, not traditional cornstarch or white flour; it’s naturally full-flavored from the sweet potato, onion, and rosemary, not greasy turkey drippings.
You’ll be using the sweet potato peel, too, which will add flecks of interest. I refer to that as “earth-style” cuisine — you use every part of a food possible. That helps to make this fall-hued recipe green. It’s extra green because you’re using my “lid cooking” technique, which significantly reduces the amount of cooking energy required.
I developed this holiday-inspired gravy to also be exceptionally simple; all you need to do is add everything to one pan, no sautéing or roux-making required. What’s more, as a multi-tasking mealtime bonus, you can savor this gravy as a soup, too! Serve it in cute espresso or teacups to start your holiday meal off with a clever little palate pleaser. — Jackie Newgent
Use organic ingredients whenever possible. Makes 15 servings: 1/3 cup each
1 medium (9-ounce) sweet potato with skin, scrubbed, diced into 1/4-inch or smaller cubes
1 medium (7-ounce) white or yellow onion, finely diced
1 (15-ounce) can organic butter beans or cannellini beans, drained
1/2 teaspoon finely chopped fresh rosemary, or to taste
1 bay leaf
1 (32-fluid ounces) carton low-sodium vegetable broth
1 1/2 teaspoon sea salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1. Add all ingredients to a large saucepan*. Bring to a boil over high heat. Reduce the heat to medium-high, cover, and cook (lightly boil) until the potato and onion are nearly softened, about 10 minutes. Turn off the heat. Let the gravy “lid cook” (cook covered while the burner is off) until the potato and onion are fully softened, about 10 minutes. Remove the bay leaf.
2. Fully puree using a hand immersion blender, about 1 minute. (Alternatively, puree in batches in a blender, using its hot fill line as a guide.) Adjust seasoning. Serve while hot.
3. If you prefer using nonstick pans for easy cleanup, make sure it’s PFOA-free, like Scanpan CTX. PFOAs are potentially-carcinogenic chemicals which are often found in traditional nonstick cookware.
Per serving: 45 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 290mg sodium, 9g total carbohydrate, 2g dietary fiber, 3g sugars, 2g protein
Prepare this gravy a day in advance. Chill overnight in the refrigerator. Fully reheat just before serving. Stir in additional vegetable broth, if necessary, for proper consistency.
Following a plant-based diet can help you shrink your carbon footprint—or “food” print. Actually, the first of my eight “Big Green Cooking Rules” in Big Green Cookbook is “Prepare plant-based meals.” This gravy is vegan! So it’s eco-friendly, health-friendly, and friendly for any of your holiday dinner guests that love their gravy on potatoes, not turkey.
Little Green Cooking Tip
Having good skills with a chef’s knife is helpful when going green. How so? The more finely you dice or slice a food item, like this gravy, the faster the cooking process. That will help use less energy. Plus, you’ll enjoy cooking more when you know the best way to use a knife. Look for a knife skills class at a culinary school near you.
Copyright © 2009 Green Right Now | Distributed by Noofangle Media
More Holiday Recipes:
- Top green cooks transform Thanksgiving dishes into natural wonders
- Organic Gardening’s Shredded Brussels Sprouts with Crispy Shallots
- Mark Bittman’s Pearl Coucous Gratin with Pesto and Goat Cheese
- Jesse Ziff Cool’s Ginger Yams with Mascarpone
- Myra Goodman’s Easy Cranberry Sauce
- Anna Lappé’s ‘Green’ Apple Pie
- Myra Goodman’s Flaky Whole-Grain Pie Crust
- Myra Goodman’s Pumpkin and Winter Squash Pie
- Myra Goodman’s Sweet Pie Crust