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Gluten-free bread sauce
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Josh Eggleton’s gluten-free bread sauce recipe is a great alternative to the traditional sauce and perfect for those guests who are gluten intolerant. This is a great partner to an array of roast dinners, and wonderful as part of a big Christmas meal.
First published in 2015
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Ingredients
Metric
Imperial
- 600ml of milk
- 2 bay leaves, torn several times
- 1 small onion
- 4 cloves
- 1 garlic clove, bashed with the back of a knife to squash but keep intact
- 700g of celeriac, peeled and cut into 1cm cubes
- 25g of butter
- salt
- white pepper
SAVE RECIPE
Equipment
- Liquidiser
Method
1
Peel the onion and stud with the cloves. Place the single garlic clove, studded onion and torn bay leaves into a medium sized pan with the 600ml of milk and bring slowly to the boil to infuse
- 4 cloves
- 1 small onion
- 1 garlic clove, bashed with the back of a knife to squash but keep intact
- 2 bay leaves, torn several times
- 600ml of milk
3
Season with salt and white pepper. Once the celeriac is tender, blend in the liquidiser and keep warm
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