Name: Roasted Vegetable Gravy
Cook time: 45 min
Total time: 2 3/4 hr (includes making stock)
Yield: Makes about 3 1/2 cups
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

This gravy makes a nice accompaniment to the broiled polenta sticks and the roasted squash and mushrooms , as well as the <epi:recipelink id="230982">sautéed Broccolini.</epi:recipelink>

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.

Recipe notes

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