How to use arrowroot was a question I could not answer until recently. My husband loves gravy. However, when we first met he made it really thick. While growing up my family was never really into gravy, therefore I wasn’t so excited about the whole gravy thing, but then realized that maybe it was because all the gravy I’d been exposed to always plopped onto my plate and oozed around. All I knew about gravy was that it was thick and pasty. So, I knew that we needed to do something differently, but at that point I didn’t know how to use arrowroot.
Over time our gravy evolved from a thick paste to a smooth sauce when we learned how to make a rue from butter and flour. However, once we started our quest to become healthier through diet and exercise, we needed to find something to replace the flour and butter. I wanted to figure out how to eliminate butter, since my husband has high cholesterol, so I started experimenting with arrowroot and learned how to use arrowroot to thicken sauces and make gravies.
How to use arrowroot. First ~ What is arrowroot?
The arrowroot plant is a perennial plant that grows about 2 ft high. The plant is dried and ground into a powder which is similar to cornstarch. However, arrowroot, unlike cornstarch, is flavorless and will not give a starchy taste to your foods.
Reasons to use arrowroot.
1. it’s easy to use and is completely flavorless!
2. Arrowroot is extremely digestible.
3. Arrowroot will not make your sauce cloudy, cornstarch will.
4. Arrowroot is gluten free and can be used in jellies, cakes, puddings, and fruit pie fillings.
5. Arrowroot is a good source of folates. Folate along with vitamin b-12 are essential components of DNA synthesis and cell division.
6. Arrowroot is a good source of niacin, thiamin, and riboflavin all of which helps fat metabolism in the body.
7. Arrowroot has anti-inflammatory properties.
8. Arrowroot will refrigerate and freeze well, while cornstarch won’t.
How to use arrowroot in gravy.
You basically just add the arrowroot to your heated liquid and stir it in, then add more arrowroot if you want it thicker or more liquid if it’s too thick.
How to use arrowroot to thicken my mushroom and onion gravy.
1 onion
2 cups mushrooms, sliced
2 cloves of garlic minced
2 cups vegetable broth or beef broth
1 teaspoon thyme
1 teaspoon sage
1 teaspoon tarragon
Arrowroot powder
Salt and pepper to taste
Olive oil or coconut oil
Saute onion, mushroom and garlic. Add all the spices. Let the mushrooms cook down until softened and the liquid evaporates.
Make a hole in the middle of the pan and add some broth, sprinkle about 1 tsp of the arrowroot and mix around with a wooden spoon. You should see it thicken. Add more broth and then more arrowroot until it’s as thick as you want it and there is as much gravy as you want.
Taste and add more seasoning if needed.
This will work for any type of sauce or gravy. A couple of things to be aware of: arrowroot might not work well with dairy, and do not over heat it. When you use cornstarch you have to bring the sauce to a boil to get it to thicken no need to do this with arrowroot. You can also mix the arrowroot with a liquid and then pour it in, like you do with cornstarch.
I hope this helps you learn how to use arrowroot.
I’d love to hear from you. Have you used arrowroot? If so, how?
If this has been helpful and you know that someone else could use this information please SHARE IT and PIN IT! And don’t forget to leave me a comment below!!! I LOVE to hear from you AND I’d love to hear WHAT I could help you with in the future!!
As Always ~ Remember
Eat Clean ~ Stay Lean
Risa
PS:
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