Gravy with Roasted Vegetables

Name: Gravy with Roasted Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 79 milliliters dry white wine (such as Sauvignon Blanc); 8 servings Kosher salt and pepper; 591 milliliters low-sodium chicken broth; 8 servings Pan drippings from Classic Roast Turkey; 8 servings Reserved roasted vegetables from the roasting pan

Gravy with Roasted Vegetables is a gluten free, dairy free, and primal sauce. This recipe serves 8. One serving contains 65 calories, 9g of protein, and 1g of fat. From preparation to the plate, this recipe takes roughly 45 minutes. If you have reserved roasted vegetables from the roasting pan, pan drippings from classic roast turkey, chicken broth, and a few other ingredients on hand, you can make it.

Instructions

Strain the pan drippings into a fat separator or large measuring cup.

Equipment you will use

Measuring Cup

Frying Pan

Let stand for 10 minutes. Skim and discard the fat from the surface.

Place the empty roasting pan over 2 burners over medium-high heat.

Equipment you will use

Roasting Pan

Add the wine and cook for 2 minutes, stirring and scraping to dissolve any bits stuck to the pan.

Ingredients you will need

Wine

Equipment you will use

Frying 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. Reheat the gravy if necessary and serve.

Ingredients you will need

Vegetable