Working seasonally can sometimes begin to drag.
Over the summer I couldn’t stand the sight of yet another tomato. By fall, the apples were piled on the prep table. Now, it’s the season of root vegetables. I know, I know…life is tough and I have the ‘misery’ of cooking with extremely fresh local vegetables. Woe is me!
I find myself searching for new ways to cook them. So, a few weeks ago, I threw some in with the biscuits and gravy and…success!
Breakfast Gravy With Winter Veggies
- 3 tablespoons butter
- 6 tablespoons flour
- 5 cups cold milk
- 3 veggies for roasting (carrots, potatoes, parsnips, beets, etc) – equivalent to three cups raw
- salt and pepper
- Peel and chop all the veggies.
- Toss veggies in olive oil, place in pan, and bake in a 350-degree oven for 45 minutes (or until veggies are cooked enough to put a fork through). Once veggies are done, melt butter in a saucepan.
- Add flour to melted butter and stir with whisk until well incorporated. This might get lumpy, don’t fear, just keep whisking!
- This needs to cook on medium heat for about five minutes to cook out the raw flour taste. Stir occasionally or constantly (whichever makes you more comfortable) – try not to let it brown.
- Add the cold milk slowly, whisking the entire time. (This may get lumpy, too, but again don’t fear, just keep whisking!) Whisk on medium heat until it begins to thicken, then add roasted vegetables.
- The longer you cook it the thicker it gets, so cook it until it is the desired consistency and add salt and pepper to taste
- Pour over your favorite hot biscuits and enjoy!
If you’re looking for a fabulous biscuit recipe to serve with this fancy breakfast gravy, try Grandma’s Buttermilk Biscuits.