Kuzu root – or otherwise spelled “kudzu” here in the US – is a fast-growing medicinal root that has been used in Asian cooking and healing for centuries. Well-known for it’s digestive health properties in calming down cramping, diarrhea and intestinal distress, kuzu is also great to use as a thickening agent for sauces, soups and gravies. Some studies in China have shown that the properties of the flavonoids in kuzu may reduce high blood pressure, regulate blood sugar, help reduce migraine headache pain as well as acute neck and shoulder tension. So, why not toss out the conventional corn starch or wheat flour to thicken your Thanksgiving gravy this year and add a new item to your culinary medicine chest? Check out this simple recipe for making healthy, gluten-free gravy for your family.
Kuzu Root Gravy
- 2 cups stock (if you’re turkey stock is not a full two cups then just add some extra organic stock to bring it to 2 cups. If you’re vegan or vegetarian you may make this gravy quite easily using vegetable broth)
- 1 Tablespoon coconut aminos
- Sea Salt and Pepper to taste
- 2 1/2 Tablespoons ground kuzu root (I use a mortar and pestle to crush the chunks)
Bring your stock to a boil over high heat then reduce your heat and allow to simmer for 5 minutes. Dissolve the kuzu root in 3 Tablespoons of warm water. Using a wire whisk or fork and stirring constantly, slowly pour the dissolved kudzu into the simmering stock, blending well to avoid creating lumps. If your gravy is too thin simply add some more dissolved kuzu. If too thick, then thin with extra stock. Season with salt and pepper to taste.
Try serving your kuzu root gravy over Roasted Garlic and Cauliflower mash(try this recipe from paleomg – yummy!) as a delicious alternative to traditional mashed potatoes… and, don’t forget the butter!
Happy, healthy Thanksgiving!