By: Whole Foods Market®
- 1 large bulb garlic
- 1 medium (3 1/2-ounce) parsnip , peeled and cut into 1/2-inch-thick slices
- 1/3 cup blanched slivered almonds
- 1 1/4 cup mushroom broth (made from mushroom bouillon/base) or vegetable broth
- 4 teaspoons liquid aminos (such as Bragg)
- 1/2 teaspoon fresh thyme
- 1/4 teaspoon ground black pepper
Preheat the oven to 375°F. Cut garlic head in half horizontally to expose cloves. Wrap securely in a square of aluminum foil and place on an oven rack. Roast until cloves are golden and very soft, about 1 hour. Cool slightly, and then unwrap and squeeze garlic flesh from papery white husk. (You should have about 3 tablespoons).
Meanwhile, place parsnip in a small baking pan lined with parchment paper and roast until soft and browned, about 30 minutes, stirring once or twice during roasting. Place almonds in a blender, pour in 1/2 cup boiling water and let soak 30 minutes.
Add garlic, parsnip, broth, aminos, thyme and pepper to the blender. Blend until very smooth, 2 to 3 minutes. Transfer to a medium saucepan and cook at a bare simmer 2 to 3 minutes to allow flavors to blend. Add more broth or water if gravy is too thick.
Per Serving: about 1/4 cup, 35 calories (15 from fat), 1.5g total fat, 0g saturated fat, 0mg cholesterol, 140mg sodium, 4g carbohydrates, (1g dietary fiber, .1g sugar), 1g protein.
Makes 2 cups, about 10 to 12 servings, dairy free, wheat free, gluten free, vegan, vegetarian, low fat, sugar conscious
Note: We’ve provided special diet and nutritional information for educational purposes. But remember — we’re cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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