Roasted Shallot And Garlic Gravy

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Roasted Shallot And Garlic Gravy

 

4 ounces shallot, peeled

6 garlic cloves, peeled

1 tablespoon freshly-chopped thyme

olive oil as needed

3 tablespoons unbleached flour

2 1/2 cups vegetable stock

2 tablespoons dry sherry

2 tablespoons nutritional yeast flakes

1/4 teaspoon salt

1/4 teaspoon freshly ground white pepper

 

In a piece of aluminum foil, place the shallot and garlic cloves, sprinkle

the fresh thyme over the top, and drizzle with a little olive oil. Gather up

the corners of the aluminum foil to enclose the shallot and garlic, and

place the packet in a pie pan.

Bake at 375 degrees for 15 to 20 minutes or until the shallot is soft when

gently squeezed. Remove the pie pan from the oven and allow the contents of

the foil packet to cool for 5 minutes.

Transfer the contents of the foil packet to a blender or food processor,

sprinkle the flour over the top, and process for 1 minute. Add the remaining

ingredients and blend for an additional 1 to 2 minutes to thoroughly

combine.

Transfer the mixture to a small saucepan. Cook over medium heat while

whisking constantly until the gravy thickens. Taste and adjust the

seasonings as needed. Serve on top of your favorite vegetables, mashed

potatoes, biscuits, or main dishes.

Makes 3 cups.