Herbed Pumpkin Gravy recipe

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Ingredients

1 cup quick-cooking steel-cut oats
3 cups water
2 cups hot water, or more to taste
1 (15 ounce) can pumpkin puree
1 teaspoon white sugar
½ teaspoon herbes de Provence
½ teaspoon salt
⅛ teaspoon ground black pepper
1 pinch garlic powder
1 tablespoon virgin olive oil

Nutrition Info

88.6 calories
carbohydrate: 14.8 g
cholesterol: : -
fat: 2.5 g
fiber: 2.9 g
protein: 2.5 g
saturatedFat: 0.5 g
servingSize: -
sodium: 222.5 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir oats into 3 cups water in a saucepan, bring to a boil, reduce heat to medium-low, and cook at a simmer until the oats are tender and the water is absorbed, about 20 minutes.

  2. Stir 2 cups hot water into the cooked oats. Strain water to use as 'oat broth' into a large sauce pan. Save cooked oats for another use.

  3. Stir pumpkin puree, sugar, herbes de Provence, salt, black pepper, and garlic powder into the oat broth with a whisk until smooth, add olive oil and stir to combine. Thin the gravy with more hot water, if desired. Place the saucepan over medium heat, bring the gravy to a simmer, and cook until hot, about 10 minutes.

Recipe Yield

10 servings

Recipe Note

This base of pumpkin puree, oat 'broth,' and gentle seasoning make a versatile gravy that complements many foods and can be adapted for soups and stews.

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