Name: Vegetarian Gravy
Yield: About 2 cups
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

Cookbook author and cooking teacher James Peterson created this recipe exclusively for Epicurious. The repeated caramelization of the vegetables is the secret to the gravy's surprisingly rich flavor. For more of Peterson's gravy-making advice, including how to thicken with a roux and avoid lumps, see our Gravy Primer.

Cook's Note:

If you want thicker gravy, use butter and flour to make a roux. In a small saucepan, melt the butter. Sprinkle with the flour and cook over moderate heat, stirring constantly, until the mixture bubbles and turns golden brown, about 5 minutes. Gradually whisk in the gravy and bring it to a boil, then lower the heat and continue cooking until the mixture thickens.

Recipe notes

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