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Jackie Newgent’s Earth-Style Sweet Potato-Butter Bean Gravy with Rosemary

November 18th, 2009

This velvety, colorful gravy is naturally creamy from the butter beans, not traditional cornstarch or white flour; it’s naturally full-flavored from the sweet potato, onion, and rosemary, not greasy turkey drippings.

Jackie Newgent is the author of 'Big Green Cookbook'

Jackie Newgent is the author of 'Big Green Cookbook'

You’ll be using the sweet potato peel, too, which will add flecks of interest. I refer to that as “earth-style” cuisine — you use every part of a food possible. That helps to make this fall-hued recipe green. It’s extra green because you’re using my “lid cooking” technique, which significantly reduces the amount of cooking energy required.

I developed this holiday-inspired gravy to also be exceptionally simple; all you need to do is add everything to one pan, no sautéing or roux-making required. What’s more, as a multi-tasking mealtime bonus, you can savor this gravy as a soup, too! Serve it in cute espresso or teacups to start your holiday meal off with a clever little palate pleaser. — Jackie Newgent

Use organic ingredients whenever possible. Makes 15 servings: 1/3 cup each

INGREDIENTS

1 medium (9-ounce) sweet potato with skin, scrubbed, diced into 1/4-inch or smaller cubes

1 medium (7-ounce) white or yellow onion, finely diced

1 (15-ounce) can organic butter beans or cannellini beans, drained

1/2 teaspoon finely chopped fresh rosemary, or to taste

1 bay leaf

1 (32-fluid ounces) carton low-sodium vegetable broth

1 1/2 teaspoon sea salt, or to taste

1/2 teaspoon freshly ground black pepper, or to taste

INSTRUCTIONS

1. Add all ingredients to a large saucepan*. Bring to a boil over high heat. Reduce the heat to medium-high, cover, and cook (lightly boil) until the potato and onion are nearly softened, about 10 minutes. Turn off the heat. Let the gravy “lid cook” (cook covered while the burner is off) until the potato and onion are fully softened, about 10 minutes. Remove the bay leaf.

2. Fully puree using a hand immersion blender, about 1 minute. (Alternatively, puree in batches in a blender, using its hot fill line as a guide.) Adjust seasoning. Serve while hot.

3. If you prefer using nonstick pans for easy cleanup, make sure it’s PFOA-free, like Scanpan CTX. PFOAs are potentially-carcinogenic chemicals which are often found in traditional nonstick cookware.

Per serving: 45 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 290mg sodium, 9g total carbohydrate, 2g dietary fiber, 3g sugars, 2g protein

Time-Saving Strategy

Prepare this gravy a day in advance. Chill overnight in the refrigerator. Fully reheat just before serving. Stir in additional vegetable broth, if necessary, for proper consistency.

Eco-Fact

Following a plant-based diet can help you shrink your carbon footprint—or “food” print. Actually, the first of my eight “Big Green Cooking Rules” in Big Green Cookbook is “Prepare plant-based meals.” This gravy is vegan! So it’s eco-friendly, health-friendly, and friendly for any of your holiday dinner guests that love their gravy on potatoes, not turkey.

Little Green Cooking Tip

Having good skills with a chef’s knife is helpful when going green. How so? The more finely you dice or slice a food item, like this gravy, the faster the cooking process. That will help use less energy. Plus, you’ll enjoy cooking more when you know the best way to use a knife. Look for a knife skills class at a culinary school near you.

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Copyright © 2009 Green Right Now | Distributed by Noofangle Media

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