Gravy

[Guest guest]

I have been searching for a way to make gravy, and the only one that

I've found is to use a boiled onion. If my son eats even a little bit

of onion, he gets really gassy, and a tummy ache, so I don't feed him

any onion. Does anyone have any other ways to make gravy??

Thanks.

Amber new to SCD

[Guest guest]

Steam and puree some winter squash, like acorn, and add tiny amounts into

drippings and whisk, then add back to blender/food processor for a good

whirl...will make a great thick delicious gravy.

Summer

kennetheriklucy wrote:

I have been searching for a way to make gravy, and the only one that

I've found is to use a boiled onion. If my son eats even a little bit

of onion, he gets really gassy, and a tummy ache, so I don't feed him

any onion. Does anyone have any other ways to make gravy??

Thanks.

Amber new to SCD

For information on the Specific Carbohydrate Diet, please read the book

_Breaking the Vicious Cycle_ by Elaine Gottschall and read the following

websites:

http://www.breakingtheviciouscycle.info

and

http://www.pecanbread.com

[Guest guest]

Summer, you are such a wealth of ideas!

I will add that our " soups " are all just basically the well-cooked

vegetable du jour on our rotation diet, pureed with the drippings

from the meat du jour. The ones that seem to work best (best smooth

texture when pureed in the blender) are:

brussel sprouts

butternut squash

broccoli

celeriac

zucchini (IF you have the patience to get all the seeds out)

I'm sure these would all work as gravy thickeners to meat drippings,

but in a different proportion than for soup. Soup is about 5/6

vegetable and 1/6 drippings, with enough water to puree. Gravy would

probably be more like 3/4 drippings with 1/4 vegetable puree with

some water if it needed to be thinned.

Suzanne

>

> Steam and puree some winter squash, like acorn, and add tiny

amounts into drippings and whisk, then add back to blender/food

processor for a good whirl...will make a great thick delicious gravy.

>

> Summer

>

[Guest guest]

>>>Summer, you are such a wealth of ideas! <<<

Look who's talking! lol I learned the squash trick from another pecanbreader

post.

I will add that our " soups " are all just basically the well-cooked

vegetable du jour on our rotation diet, pureed with the drippings

from the meat du jour. The ones that seem to work best (best smooth

texture when pureed in the blender) are:

brussel sprouts

butternut squash

broccoli

celeriac

zucchini (IF you have the patience to get all the seeds out)

I'm sure these would all work as gravy thickeners to meat drippings,

but in a different proportion than for soup. Soup is about 5/6

vegetable and 1/6 drippings, with enough water to puree. Gravy would

probably be more like 3/4 drippings with 1/4 vegetable puree with

some water if it needed to be thinned.

Suzanne

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