Can you believe it? Thanksgiving is less than a week away! It seems like just yesterday I was posting my AIP Thanksgiving Roundup while on my way out to TN for my families Thanksgiving. Speaking of passing time, just as it heals pain and teaches us lessons, it also changes our tastebuds. Much like my parents informed me as a 5 year old when I said I didn’t like the texture of the vegetables on my plate, my tastebuds have definitely “grown up.” over time. This process of changing my tastebuds has certainly been challenged throughout the 4+ years of battling chronic Lyme Disease and having to alter my diet dramatically in order to heal. If I don’t like a food, I have learned how to remove that saying from my mindset, instead telling myself I will enjoy it, and therefore end up doing so. This tactic may sound a bit odd, and some may even declare that it doesn’t work. However, I can promise, as stated above, all it takes is time, and lots of it. Truly, you can adapt your body (and tastebuds) to anything you set your mind too. While organ meat is an example that is on the more extreme end of the spectrum, gravy just so happens to be another one of these foods. Growing up, I never got the gist of smothering the roasted Thanksgiving turkey with gravy. Gravy? What’s gravy? It just never made sense, until the past year, when I had to transition to a high-fat, ketogenic diet as part of my PK Protocol. All of the sudden, the thought of smothering my turkey in delicious, rich, and naturally fatty au jus became absolutely amazing, so much so that I was actually dreaming of gravy in the middle of the summer. After much deliberation, I was able to put together a recipe low in FODMAPs, friendly to the reintroductions I have made with the Autoimmune Protocol, while also being lower in carbs than a standard gravy recipe. Whether you use previously made bone broth, or the juices straight from the pan of your roasted turkey, this recipe is wonderfully satisfying for any gravy cravings you may have. What is even better is that all of the ingredients used are sourced from whole foods, meaning no mindlessly whisking flour. Even my family and friends loved it, stating that I must make it for everyone around the Thanksgiving table.
Savory Rutabaga Gravy
(Yields 1 1/2 cups)
- 2 cups rutabaga chunks (10 oz)
- 1 1/2 cup homemade bone broth
- 1/4 cup Tinstar Foods brown butter ghee (or) coconut oil for AIP
- 2 tsp dried rosemary
- 1 1/2 tsp sea salt
- 1 tsp dried thyme
- 1/4 tsp ground sage
- Peel, chunk, and boil rutabaga until fork tender
- Drain rutabaga and place in a food processor a long with the ghee.
- Puree until smooth, then add in rosemary, sea salt, thyme, and sage.
- Put the cover on and with the processor running, slowly pour in the bone broth until gravy consistency is reached.
If you are not low-FODMAP, add 1 tbsp garlic powder and 1 tsp onion powder.
If you are reheating the gravy, you may have to add 1/2 cup or more more bone broth to keep the gravy from thickening.
If the gravy is too thick for your liking, simply add more broth and ghee.
If you follow AIP, use coconut oil, as ghee is a stage one AIP reintroduction food.
For more information about ghee and AIP, please visit Phoenix Helix post, “To Ghee or Not to Ghee?”
1 Kings 8:28 “Yet give attention to your servant’s prayer and his plea for mercy, Lord my God. Hear the cry and the prayer that your servant is praying in your presence this day.”