This gravy makes a nice accompaniment to the broiled polenta sticks and the roasted squash and mushrooms, as well as the sautéed Broccolini.
Learn how we created the rich flavor in this recipe.
2000s Recipes + Menus
Roasted Vegetable Gravy
Makesabout 3 1/2 cups
- Active Time:45 min
- Start to Finish:2 3/4 hr (includes making stock)
November 2004
- 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
-
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.
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.
- Keywords
- vegetarian,
- thanksgiving,
- melissa roberts,
- freezer-friendly,
- dressing
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