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Wednesday, November 15, 2017

Allergy Free Potatoes and Gravy ### Recipe

Allergies are very serious and should be thought of when preparing food for any group. Thanksgiving is a time when many get together and the last thing that anyone wants to happen is to have a food allergy. I hope I can help with a potato and gravy recipes from Eating with Food Allergies

This potato recipe does not contain heavy whipping cream or butter. They still taste great and are better on the diet plan as well. If you struggle to find dairy free margarine at your grocery store you may substitute olive oil. Don't care for or can't find rice milk then use dairy free milk such as soy or almond milk.

6 medium yukon gold potatoes, peeled and cubed
1/2 cup gluten free chicken broth
3/4 cup rice milk
2 tablespoons olive oil or dairy free margarine
Salt and pepper to taste

Place the potatoes in a large stock pot and cover with water. Bring to a boil. Reduce heat, cover and simmer for 20-25 minutes or until potatoes are tender. Drain the potatoes and add the broth, rice milk, oil or margarine and salt and pepper. Mash until light and fluffy. For lump free potatoes, put them in a food mill or ricer before adding the other ingredients.

Makes 12 (1/2 cup) servings.

Roasting a turkey, chicken or roast:
remove it from the roasting pan to a cutting board to rest before cutting. Remove as much fat from roasting pan as possible. Save back 1/4 cup fat to use lateer.
De-glaze the pan by placing the roasting pan over two burners on medium heat. Add 1/2 cup water, stock or white wine to the pan and cook stirring constantly and scraping the bits on the bottom of the pan. Pour the liquid into a measuring cup. Add enough chicken or turkey broth to the mixture to equal 4 cups.

((If you are not roasting a turkey, chicken or roast you can start here:))
In a medium saucepan, heat 1/4 cup reserved fat or canola oil (or a combination of both). Add 1/4 cup wheat free all-purpose flour. Whisk together and cook until the mixture is smooth and yellow in color, about 1-2 minutes. Whisk in the 4 cups of chicken or turkey broth and stir constantly until mixture bubbles and thickens. Pour into a gravy boat and serve.

shared at 
friday favorites
country cook

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