One of my absolute favourite things to eat during fall and winter holidays is mashed potatoes, but lets be honest, without the gravy they are a bit lacking and can sometimes even be dry. When my interest peaked in cooking, my mom (the other Kook) taught me how to make a simple vegetarian gravy that I could bring to events so I wouldn’t feel completely left out of the holiday fun.
So if you have a vegetarian in your life, be sure to give this recipe a go. Not only will it make a great impact on your guest, but it is so quick and easy to make.
Tips for mincing sage:
When mincing fresh sage leaves, it is best to use a chiffonade technique. This involves stacking the leaves on top of each other and rolling them up to a cigar style. Begin to slice the leaves width-wise and then turn to a mincing chop to get them into fine bits.