I had been wanting to find a gravy to serve over mashed potatoes that wasn't made from meat drippings. Sooooo, at the store yesterday, they had discounted a big package of already-peeled and ready-to-cook garlic cloves. Now you're going to ask how many, and I have no idea. Lots. Multiple heads worth of cloves. So I roasted (in a bit of olive oil) them all in the oven and covered wrapped tight in foil until soft and slightly browned in spots. Then chucked them into the refrigerator. Today, I made standard TM Bechemal Sauce. After sauteing the flour, when I added the milk, I also added the entire lot of roasted garlic. I ran it on about speed 8-9 for a bit to make everything smooth, then ran the cooking cycle as per Bechemal Sauce recipe. It was divine!!!! Hubby says it's the best mashed potatoes and gravy ever. And probably way healthier than the traditional American meat gravy. Oh, and after I made the gravy, I kept it warm in my mini crock pot (which I'll remember worked great next time I have company) and then I didn't bother to clean the bowl--the bit of gravy in the bowl just flavored up the potatoes a bit. So super duper easy.
