Name: Roasted Vegetable Gravy
Cook time: 45 min
Total time: 2 3/4 hr (includes making stock)
Yield: Makes about 3 1/2 cups
Ingredients: 2 tablespoons plus 1 teaspoon unsalted butter; 3 tablespoons plus 1 teaspoon all-purpose flour; Roasted vegetable stock , heated; 1/4 teaspoon salt; 1/4 teaspoon black pepper

This gravy makes a nice accompaniment to the broiled polenta sticks and the roasted squash and mushrooms , as well as the <epi:recipelink id="230982">sautéed Broccolini.</epi:recipelink>

Cooks' note:

Gravy can be made 1 day ahead and cooled completely, uncovered, then chilled in an airtight container. Reheat in a saucepan over moderately low heat.

Recipe information

Total Time
2 3/4 hr (includes making stock)
Yield
Makes about 3 1/2 cups

Ingredients

2 tablespoons plus 1 teaspoon unsalted butter

3 tablespoons plus 1 teaspoon all-purpose flour

Roasted vegetable stock , heated

1/4 teaspoon salt

1/4 teaspoon black pepper

Preparation

Melt butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat, then add flour and cook roux, stirring, until pale golden, 2 to 3 minutes. Add stock in a stream, whisking constantly to prevent lumps, and bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until slightly thickened, about 8 minutes. Stir in salt and pepper.

TagsGravy Sauce Crimini Mushroom Mushroom Vegetable Shallot Carrot Root Vegetable Side Dairy Free Vegetarian Nut Free Easy 5 Ingredients or Fewer Roast Simmer Fall Winter Gourmet

Recipe notes

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