Best 2 Roasted Vegetable Gravy Recipes
Roasted vegetable gravy is a flavorful sauce that can be used to enhance the taste of your favorite roasted vegetables, meats, and other dishes. Whether you're looking for a simple and easy recipe or a more complex and gourmet option, there are plenty of great roasted vegetable gravy recipes out there to choose from. In this article, we will guide you through the steps of making a delicious roasted vegetable gravy, from selecting the right vegetables to roasting them to perfection. We'll also provide tips on how to store and reheat your gravy, so you can enjoy it all week long.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED VEGETABLE GRAVY
Categories Sauce Vegetable Thanksgiving Vegetarian Gourmet
Yield Makes about 3 1/2 cups
Number Of Ingredients 5
Steps:
- 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.
ROASTED SAGE TURKEY WITH VEGETABLE GRAVY
There's no prep like home-style when roasting the big bird. Instead of sage stuffing with turkey, fill this bird with fresh sage and thyme sprigs for the same delicious flavors. -Beth Jacobson, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 16 servings (3-1/2 cups gravy).
Number Of Ingredients 18
Steps:
- Remove giblets and neck from turkey. Reserve turkey neck; refrigerate, covered, overnight. Place turkey in a 15x10-in. baking pan, breast side up. Secure skin to underside of neck cavity with toothpicks. Mix salt, sage and garlic powder. Tuck wings under turkey; tie drumsticks together. Pat turkey dry. Rub outside of turkey with salt mixture. Refrigerate turkey, loosely covered, overnight., Preheat oven to 475°. Place onion, celery, carrots and reserved neck in bottom of a broiler pan; add 1/2 cup water. Place broiler pan rack over top; transfer turkey to rack. Rub outside of turkey with oil; sprinkle with pepper. Pour wine and remaining water into turkey cavity; add sage and thyme sprigs., Place turkey in oven, legs facing toward back of oven. Roast, uncovered, 40 minutes., Reduce oven setting to 350°. Cover breast tightly with a double thickness of foil. Roast until a thermometer inserted in thickest part of thigh reads 170°-175° (thermometer should not touch bone or fat), 1-1/2 to 2 hours longer., Remove turkey from oven. Let stand, uncovered, 20 minutes before carving. Using a turkey baster, remove liquid from turkey cavity to a large measuring cup. Line a strainer or colander with cheesecloth; place over measuring cup. With a slotted spoon, remove vegetables from bottom of broiler pan, reserving 1-1/4 cups. Discard turkey neck. Strain cooking liquid into measuring cup. Skim fat, reserving 1/4 cup fat. Add enough broth to the cooking liquid to measure 2 cups., In a large saucepan, mix flour and reserved fat until smooth; gradually whisk in broth mixture. Bring to a boil over medium-high heat, stirring constantly; cook and stir until thickened, 1-2 minutes. Add half of the reserved vegetables. Puree gravy using an immersion blender; or cool gravy slightly and puree in a blender. Stir in sage, pepper and remaining vegetables; heat through. Serve with turkey.
Nutrition Facts : Calories 514 calories, Fat 24g fat (6g saturated fat), Cholesterol 215mg cholesterol, Sodium 562mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 64g protein.
Tips:
- Choose firm vegetables for roasting, such as carrots, potatoes, parsnips, and turnips. Softer vegetables, such as zucchini and mushrooms, can be added towards the end of roasting to prevent them from becoming mushy.
- Toss the vegetables with olive oil, salt, and pepper before roasting. This will help them to brown and caramelize.
- Roast the vegetables at a high temperature, around 425°F (220°C). This will help them to cook quickly and evenly.
- Keep an eye on the vegetables while they are roasting. Stir them occasionally to ensure that they are cooking evenly.
- Once the vegetables are roasted, remove them from the oven and let them cool slightly. Then, add them to a blender or food processor and puree until smooth.
- To make the gravy, whisk together the vegetable puree, vegetable broth, and cornstarch in a saucepan. Bring the mixture to a simmer over medium heat, stirring constantly. Cook for 1-2 minutes, or until the gravy has thickened.
- Season the gravy to taste with salt and pepper. You can also add other herbs and spices, such as thyme, rosemary, or sage.
- Serve the gravy immediately over roasted vegetables, mashed potatoes, or your favorite protein.
Conclusion:
Roasted vegetable gravy is a delicious and versatile sauce that can be used to add flavor to a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Roasted vegetable gravy is also a great way to use up leftover roasted vegetables. So next time you have some leftover roasted vegetables, try making a batch of roasted vegetable gravy!
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