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| Herbed Pumpkin Gravy |
"This base of pumpkin puree, oat 'broth,' and gentle seasoning make a versatile gravy that complements many foods and can be adapted for soups and stews."
Ingredients :
- 1 cup quick-cooking steel-cut oats
- 3 cups water
- 2 cups hot water, or more to taste
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon white sugar
- 1/2 teaspoon herbes de Provence
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 pinch garlic powder
- 1 tablespoon virgin olive oil
Instructions :
| Prep : 10M | Cook : 10M | Ready in : 40M |
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- Stir oats into 3 cups water in a saucepan; bring to a boil, reduce heat to medium-low, and cook at a simmer until the oats are tender and the water is absorbed, about 20 minutes.
- Stir 2 cups hot water into the cooked oats. Strain water to use as 'oat broth' into a large sauce pan. Save cooked oats for another use.
- Stir pumpkin puree, sugar, herbes de Provence, salt, black pepper, and garlic powder into the oat broth with a whisk until smooth; add olive oil and stir to combine. Thin the gravy with more hot water, if desired. Place the saucepan over medium heat, bring the gravy to a simmer, and cook until hot, about 10 minutes.
Notes :
- Other herbs and spices may be used, especially if making soups or stews from the gravy, but use cautiously to retain the delicate pumpkin flavor.
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