Nettle Miso Gravy
Posted on Apr 25th, 2008
by 
Entheochef
Entheochef
3cups (or to desired thickness) Nettle Decoction (see recipe)
3Tbsp butter (or other fat or oil)
3Tbsp Kamut flour
2tsp Miso
(you can try a mirepoix too but it's not especially necessary... there's LOTS of flavour already)
lightly toast kamut flour
melt butter in saucepan over medium heat
add lightly toasted flour to create the roux
mix in the miso and allow to simmer gently for a minute or two
slowly add Nettle reduction, a third-cup at a time. mixing it in and allowing it to boil before adding another cup. continue this process untill the gravy achieves your desired thickness. for last night's dinner, i think it was about three cups.
The flavour of this gravy will vary depending on the miso and the strength of the Nettle infusion.
Last night's gravy was remarkably robust and also deliciously subtle.
3Tbsp butter (or other fat or oil)
3Tbsp Kamut flour
2tsp Miso
(you can try a mirepoix too but it's not especially necessary... there's LOTS of flavour already)
lightly toast kamut flour
melt butter in saucepan over medium heat
add lightly toasted flour to create the roux
mix in the miso and allow to simmer gently for a minute or two
slowly add Nettle reduction, a third-cup at a time. mixing it in and allowing it to boil before adding another cup. continue this process untill the gravy achieves your desired thickness. for last night's dinner, i think it was about three cups.
The flavour of this gravy will vary depending on the miso and the strength of the Nettle infusion.
Last night's gravy was remarkably robust and also deliciously subtle.
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nettles
July 2008 