Gravy With Roasted Vegetables

1. 1

   Strain the pan drippings into a fat separator or large measuring cup. Let stand for 10 minutes.

2. 2

   Skim and discard the fat from the surface.

3. 3

   Place the empty roasting pan over 2 burners over medium-high heat. Add the wine and cook for 2 minutes, stirring and scraping to dissolve any bits stuck to the pan. Remove from heat and add it to a food processor along with the pan juices and a third of the vegetables. Puree until smooth and transfer to a medium pot. Working in batches, puree the broth and remaining vegetables and add them to the pot. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

4. 4

   Reheat the gravy if necessary and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.