I confess, the main reason I make mashed potatoes is so they can serve as a vessel for good gravy. I’ve made some version of this potato topper for many years around the holidays, and this is my latest update. I eliminated the flour as a thickener and used puréed cauliflower to add that desired creaminess.
½ cup
dry white wine, or 2 Tbsp lemon juice (see tip)
3 cups
cauliflower florets, steamed and puréed
2 cups
low-sodium vegetable broth
½ tsp
sea salt
Ground black pepper to taste
2 Tbsp
nutritional yeast
Instructions
Instructions
1. Sauté the shallots and mushroom over medium heat for 5 to 6 minutes. Add water 1 to 2 tablespoons at a time, as needed, to keep them from sticking to the pan.
2. Add the garlic, thyme, sage, and rosemary, and cook for another minute.
3. Add the white wine and cook until the wine is reduced by half, about 3 minutes (see tip).
4. Add the cauliflower purée, vegetable broth, sea salt, black pepper, and nutritional yeast.
5. Whisk well and cook over medium heat for 10 minutes until the gravy thickens some.
Cooking Tips
Cooking Tips
1. If using lemon juice instead of white wine, you do not need to reduce the sauce.
