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    You are in: Home / Recipes / Roasted Vegetable Gravy Recipe
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    Roasted Vegetable Gravy

    Total Time:

    Prep Time:

    Cook Time:

    12 mins

    12 mins

    0 mins

    blucoat's Note:

    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.

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    Ingredients:

    Serves: 14

    Yield:

    cups

    Units: US | Metric

    Directions:

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

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    Nutritional Facts for Roasted Vegetable Gravy

    Serving Size: 1 (4 g)

    Servings Per Recipe: 14

    Amount Per Serving
    % Daily Value
    Calories 23.5
     
    Calories from Fat 17
    74%
    Total Fat 1.9 g
    2%
    Saturated Fat 1.2 g
    6%
    Cholesterol 5.0 mg
    1%
    Sodium 41.8 mg
    1%
    Total Carbohydrate 1.3 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 0.2 g
    0%

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