Roasted Vegetable Gravy - 3g Carbs, Trace Fiber
Recipe By:
Serving Size: 7
Preparation Time: 0:00
Categories: Condiment Low Cal (Less than 300 cals)
Lower Carbs Veggie
Amount Measure Ingredient -- Preparation Method
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2 tablespoons unsalted butter -- PLUS 1 teaspoon
3 tablespoons all-purpose flour -- PLUS 1 teaspoon
Roasted vegetable stock -- heated (Recipe Below)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Melt butter in a 1 1/2 to 2-quart heavy saucepan over moderate heat. Whisk in flour to make a roux and cook, whisking, until pale golden, 2 to 3 minutes. Add stock in a steady stream, whisking constantly, and bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until slightly thickened, about 8 minutes. Stir in salt and pepper.
the gravy can be made up to one day ahead. Cool completely, uncovered, then refrigerate, covered. Reheat over moderately low heat.
Makes 3 1/2 cups (7 one-half cup servings).
AuthorNote: This is delicious ladled over mashed or roasted potatoes, rice, barley... You get the picture.
Roasted Vegetable Stock
3/4 pound cremini mushrooms, trimmed and halved
1/2 pound shallots, (6 small or 4 medium), unpeeled, quartered
1/2 pound carrots, (3 medium), cut into 1-inch pieces
1 red bell pepper, cored, seeded, and cut into 1-inch pieces
2 garlic cloves, coarsely chopped
4 fresh flat-leaf parsley sprigs, including long stems
3 fresh thyme sprigs
1 tablespoon olive oil
1/2 cup dry white wine
1 Turkish bay leaf, or 1/2 California bay leaf
1/2 cup canned crushed tomatoes
4 cups water
3/4 teaspoon salt
Put rack in middle of oven and preheat the oven to 425F.
Toss mushrooms, shallots, carrots, bell pepper, garlic, and parsley and thyme sprigs wit oil in a flameproof roasting pan. Roast, stirring occasionally, until vegetables are golden, 35 to 40 minutes.
Transfer vegetables with a slotted spoon to a 4-quart saucepan. Straddle roasting pan across two burners, add wine, and deglaze by boiling over moderate heat, scraping up brown bits, 1 to 2 minutes. Transfer liquid to saucepan, add remaining ingredients, and bring to a boil. Reduce heat and simmer, covered, stirring occasionally, for 45 minutes.
Pour stock through a fine-mesh sieve into a bowl, pressing hard on solids; discard solids. If not using right away, cool completely, uncovered, then refrigerate, covered. The stock can be refrigerated for up to 1 week or frozen for up to 1 month.
Makes 3 1/2 cups.
Source: "Gourmet Today by Ruth Reichl, 2009."
S(Formatted by Chupa Babi): "Jan 2010"
Yield: "3 1/2 cups"
Start to Finish Time: "2:45"
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Per Serving (excluding unknown items): 41 Calories; 3g Fat (71.4% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 77mg Sodium
Exchanges: 0 Grain(Starch)
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