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Nutrition Facts
Serving Size 1 (4g) Recipe makes 14 servings
Calories 23
Calories from Fat 17		(74%)
Amount Per Serving		%DV
	Total Fat 1.9g	2%
	Saturated Fat 1.2g	6%
	Monounsaturated Fat 0.5g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 5mg		1%
Sodium 41mg		1%
Potassium 2mg		0%
Total Carbohydrate 1.4g		0%
	Dietary Fiber 0.1g	0%
	Sugars 0.0g
Protein 0.2g		0%
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Roasted Vegetable Gravy

Recipe #359015 | 12 min | 12 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: blucoat
Mar 4, 2009

This is a fabulous vegetarian gravy from Gourmet Magazine (November 2004). Using the roasted vegetable stock (Roasted Vegetable Stock) adds a great complexity, depth of flavour, and overall deliciousness from the vegetable caramelization. The vegetable stock takes some time, but once it's prepared, the gravy is a snap. It's also a great dipping sauce for bread and cooked vegetables. 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.

SERVES 14 , 3 1/2 cups (change servings and units)

Ingredients

2 tablespoons unsalted butter, and
1 teaspoon unsalted butter
3 tablespoons all-purpose flour, and
1 teaspoon all-purpose flour
roasted vegetable stock, heated (Roasted Vegetable Stock)
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions

1
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.
2
Add stock in a stream, whisking constantly to prevent lumps, and bring to a boil, whisking.
3
Reduce heat and simmer, whisking occasionally, until slightly thickened, about 8 minutes. Stir in salt and pepper.