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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 3 |
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This gravy makes a nice accompaniment to the broiled polenta sticks and the roasted squash and mushrooms , as well as the sautéed Broccolini. 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 |
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. 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.
2. 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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