Vegetarian Gravy Recipe

Name: Vegetarian Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, peeled, quartered, and broken into large chunks; 1 large carrot, peeled and halved lengthwise; 1 fennel bulb, green fronds removed and bulb cut into quarters; 1 medium turnip, peeled and cut into quarters; 5 ounces mushrooms, such as crimini or shiitake, trimmed and cut into quarters (about 2 cups total); 4 medium tomatoes, cut into quarters and seeded; 15 sprigs fresh or 2 teaspoons dried thyme; 3 cups of vegetable broth or water; 1 tablespoon chopped fresh parsley, chervil, or tarragon (optional); 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour

Servings: persons

1 medium onion, peeled, quartered, and broken into large chunks
1 large carrot, peeled and halved lengthwise
1 fennel bulb, green fronds removed and bulb cut into quarters
1 medium turnip, peeled and cut into quarters
5 ounces mushrooms, such as crimini or shiitake, trimmed and cut into quarters (about 2 cups total)
4 medium tomatoes, cut into quarters and seeded
15 sprigs fresh or 2 teaspoons dried thyme
3 cups of vegetable broth or water
1 tablespoon chopped fresh parsley, chervil, or tarragon (optional)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour

1
Preheat the oven to 375u00b0F.
2
Spread the vegetables and thyme in a single layer in a dry heavy-bottomed flameproof roasting pan. Roast until any juices released by the vegetables have caramelized on the bottom of the pan, about 2 hours. Stir the vegetables using a wooden spoon to scrape up the crust on the bottom and sides of the pan. Continue roasting, stirring occasionally, until there is a brown crust covering the bottom of the pan, about 1 hour.
3
Transfer the pan to the stove and add 1 cup of water. Bring to a boil, and continue boiling until the water dries out and caramelizes on the bottom of the pan, 3 to 5 minutes. With the pan over high heat, continue to caramelize the vegetables for 10 more minutes, adding drops of water to any dry spots and using a wooden spoon to scrape up the crust forming on the bottom of the pan.
4
Add 3 cups of vegetable broth or water to the roasting pan and bring to a simmer while scraping the caramelized juices on the bottom of the pan with a wooden spoon. Continue simmering and scraping for about 1 minute.
5
Pour the liquid and vegetables through a fine-mesh strainer set over a blender, pushing down on the vegetables to release their juices. Add about 3/4 cup of the vegetables to the blender (discard the remaining vegetables) and puree on high for 1 minute. Strain the gravy again, pushing on any remaining solids to help thicken the gravy. Season to taste with salt and pepper and garnish with parsley, chervil, or tarragon, if desired. DO AHEAD:

149

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium onion, peeled, quartered, and broken into large chunks, 1 large carrot, peeled and halved lengthwise, 1 fennel bulb, green fronds removed and bulb cut into quarters, 1 medium turnip, peeled and cut into quarters, and more.

Yes, Vegetarian Gravy falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Gravy

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