Beyond the Bite Savory Rutabaga Gravy

(Yields 1 1/2 cups)



  • Peel, chunk, and boil rutabaga until fork tender
  • Drain rutabaga and place in a food processor a long with the ghee.
  • Puree until smooth, then add in rosemary, sea salt, thyme, and sage.
  • Put the cover on and with the processor running, slowly pour in the bone broth until gravy consistency is reached.

Recipe Notes

If you are not low-FODMAP, add 1 tbsp garlic powder and 1 tsp onion powder.

If you are reheating the gravy, you may have to add 1/2 cup or more bone broth to keep the gravy from thickening.

If the gravy is too thick for your liking, simply add more bone broth and ghee.