Lumpy gravy is a Thanksgiving dinner mood-killer. No one wants to pour gravy from its boat and watch blobs of flour or cornstarch plop onto their mashed potatoes. This year, to avoid the risk altogether, Alex Guarnachelli, who’s a judge Ultimate Thanksgiving Challenge (premiering Sunday, Nov. 4 at 9|8c), shared with us what she calls her “little secret weapon.”

Instead of thickening your gravy with the usual slurry of cornstarch or flour, which tends to seize up in the hot gravy and create lumps, Alex opts for a natural thickener: pureed roasted veggies. She likes a mix of onions, carrots and celery, which you’re probably already roasting with the bird — and if that’s the case, just use those, since they’ll be full of all that savory, meaty flavor. The goal is to get the vegetables soft – really soft, like “you can crush them with your fingers,” explains Alex. Pop them in the blender with a splash of warm stock, she says, then puree the mixture until it’s smooth. You can spoon this right into a stockpot of gravy, whisking to combine, thus creating a thick, cohesive, creamy finished product.

Don’t miss Alex as a judge on Ultimate Thanksgiving Challenge, premiering Sunday, Nov. 4 at 9|8c. Check out our entire collection of tried-and-true Thanksgiving recipes right here.