Caramelized Shallot & Bacon Gravy...with Parsnip & Cauliflower Mash
 
Prep time
Cook time
Total time
 
Dana:
Serves: 4-6 servings + lots of gravy!
Ingredients
For the Gravy:
  • 5 slicesthick-cut bacon, diced
  • 6 medium shallots, thinly sliced
  • 1 cup chicken stock
  • Turkey drippings, optional
  • 2 cups cold water
  • 3 Tbsp arrowroot powder
  • 1 Tbsp Penzey's Sunny Paris Seasoning (sub: herbs de provence + 1 tsp dried onion)
  • ½ tsp sea salt
  • ¼ tsp fresh ground black pepper
For the Parsnip-Cauliflower Mash
  • 1 lb parsnips, washed, peeled and cut into large 1” chunks
  • 1 small head cauliflower, cored and chopped into florets
  • 2 Tbsp ghee or olive oil
  • ½ cup full-fat coconut milk or broth
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp nutmeg
  • 1 tsp sea salt
  • 1 sprig thyme, for garnish
Directions
  1. First, for the gravy: Cook bacon about 5-6 minutes in a deep soup pot, until crispy.
  2. Remove from the pan to a paper towel lined plate, and set aside until ready to serve.
  3. Add the shallots to the bacon fat, add a small pinch of salt, and cook about 10 minutes over medium heat, stirring every so often, until the shallots are until softened and caramelized.
  4. Meanwhile, bring a large pot with about 10 cups of water to boil for the parsnip-cauliflower mash.
  5. For the gravy, make a slurry with the arrowroot powder and water: in a medium bowl, combine 2 cups water with 3 Tbsp arrowroot powderwith a whisk until incorporated. Set aside for now.
  6. Add the stock to the pot, and any turkey drippings you have! Then, whisking the slurry while you do it, add the slurry to the pot.
  7. Stir the gravy with the whisk until you get all the lumps out, and make sure nothing is sticking to the bottom of the pan.
  8. Blend with an immersion (stick) blender in the pot until smooth. Cook about 5-10 minutes more on low heat until warmed through and thickened to your taste (or just let it continue to cook until the mash is done!)
  9. Now, let’s make the mash!
  10. Add the chopped cauliflower florets and parsnips to the boiling water. (If the water doesn’t cover the veggies, add more.)
  11. Cook until the veggies are fork-able (about 10-12 minutes), then drain and add to your food processor with the 2 Tbsp ghee or oil.
  12. Purée until smooth, scraping the sides down with a spatula as needed. Add in the coconut milk, garlic and onion powder, nutmeg, and sea salt.
  13. Garnish with fresh thyme, to serve.
  14. Stir the bacon into the gravy just before serving so it stays crispy.
Notes
The gravy will keep in the fridge for about a week - just reheat it in a saucepan before use. You may need to add a little water to thin it out, then whisk away until it’s warm and ready to go again!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/caramelized-shallot-bacon-gravy-creamy-whipped-cauliflower-parsnips/