Vegetarian Gravy
Serves: 2
Irwin Berge
1 January 1970
Based on User reviews:
52
Spice
57
Sweetness
46
Sourness
37
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 375°F
2
Spread the vegetables and thyme in a single layer in a dry heavy-bottomed flameproof roasting pan
3
Roast until any juices released by the vegetables have caramelized on the bottom of the pan, about 2 hours
4
Stir the vegetables using a wooden spoon to scrape up the crust on the bottom and sides of the pan
5
Continue roasting, stirring occasionally, until there is a brown crust covering the bottom of the pan, about 1 hour
6
Transfer the pan to the stove and add 1 cup of water
7
Bring to a boil, and continue boiling until the water dries out and caramelizes on the bottom of the pan, 3 to 5 minutes
8
With the pan over high heat, continue to caramelize the vegetables for 10 more minutes, adding drops of water to any dry spots and using a wooden spoon to scrape up the crust forming on the bottom of the pan
9
Add 3 cups of vegetable broth or water to the roasting pan and bring to a simmer while scraping the caramelized juices on the bottom of the pan with a wooden spoon
10
Continue simmering and scraping for about 1 minute
11
Pour the liquid and vegetables through a fine-mesh strainer set over a blender, pushing down on the vegetables to release their juices
12
Add about 3/4 cup of the vegetables to the blender (discard the remaining vegetables) and purée on high for 1 minute
13
Strain the gravy again, pushing on any remaining solids to help thicken the gravy
14
Season to taste with salt and pepper and garnish with parsley, chervil, or tarragon, if desired
15
DO AHEAD: Gravy can be made ahead and kept covered in the refrigerator, up to 3 days
16
Reheat in a small saucepan over moderate heat
17
Preheat the oven to 375°F
18
Spread the vegetables and thyme in a single layer in a dry heavy-bottomed flameproof roasting pan
19
Roast until any juices released by the vegetables have caramelized on the bottom of the pan, about 2 hours
20
Stir the vegetables using a wooden spoon to scrape up the crust on the bottom and sides of the pan
21
Continue roasting, stirring occasionally, until there is a brown crust covering the bottom of the pan, about 1 hour
22
Transfer the pan to the stove and add 1 cup of water
23
Bring to a boil, and continue boiling until the water dries out and caramelizes on the bottom of the pan, 3 to 5 minutes
24
With the pan over high heat, continue to caramelize the vegetables for 10 more minutes, adding drops of water to any dry spots and using a wooden spoon to scrape up the crust forming on the bottom of the pan
25
Add 3 cups of vegetable broth or water to the roasting pan and bring to a simmer while scraping the caramelized juices on the bottom of the pan with a wooden spoon
26
Continue simmering and scraping for about 1 minute
27
Pour the liquid and vegetables through a fine-mesh strainer set over a blender, pushing down on the vegetables to release their juices
28
Add about 3/4 cup of the vegetables to the blender (discard the remaining vegetables) and purée on high for 1 minute
29
Strain the gravy again, pushing on any remaining solids to help thicken the gravy
30
Season to taste with salt and pepper and garnish with parsley, chervil, or tarragon, if desired
31
DO AHEAD: Gravy can be made ahead and kept covered in the refrigerator, up to 3 days
32
Reheat in a small saucepan over moderate heat