Great for an afternoon snack (and in no small way facilitated by my current spot — egg restaurant in williamsburg, bk) this veg. gravy is a good way to get you from a small breakfast to a late dinner.
We took whatever vegetables we had in the fridge, which included some leek, mushrooms, carrots, brussels sprouts, a little sundried tomato and spinach, and sauteed them together in a nice knob of butter. When the veg got some color, we added about a tablespoon of flour and got it all incorporated, letting it sit on the heat for a minute, then pouring in a cup or so of milk. We seasoned it with salt, a bunch of black pepper, and a little sriracha. Let the pan sit on medium-high heat for a few minutes for the milk to reduce and thicken with the flour until you’ve got some tasty gravy. We had a couple biscuits from the restaurant, you can find yours anywhere.