| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Sauces, Vegetables, Want to try, Eat-lf mail |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Roasted Vegetable Stock; *Note, See Recipe |
| 1 1/2 |
c |
Button Mushrooms; Chopped |
| 1/4 |
ts |
Dried Basil; Or 3/8 Tsp Fresh |
| 1/4 |
ts |
Dried Thyme; Or 3/8 Tsp Fresh |
| 1/8 |
ts |
Dried Rubbed Sage |
|
|
Salt And Pepper; To Taste |
INSTRUCTIONS
Recipe by Don Bowe
This flavorful sauce is ideal for pastas and as an accompaniment to or as
the base for a sauce for beef or hearty poultry, such as turkey.
*NOTE: See separate recipe for Roasted Vegetable Stock
Bring all the ingredients to a boil in a med saucepan. Reduce the heat,
cover, and simmer for 20 - 30 min, or until the solids are very soft.
Strain the stock, reserving the solids. Transfer the solids to a food
processor or mini-chop, and process to a smooth puree, adding a bit of
stock, if nec. Add the remaining stock to the processor, and pulse to
combine. Return the sauce to the saucepan, and heat just to a boil. Pour
into a sauce bowl, and serve. The sauce can be stored in the refrigerator
for up to 3 days.
Yield: 2 C
Variation: Fennel thickened sauce: Omit the mushrooms, basil, thyme, and
sage. Substitute 1/2 C chopped fennel bulb, in 1/2" pieces; 1/4 tsp toasted
fennel seeds, lightly crushed; and a pinch of saffron. Use with a seafood
pasta or chicken dishes.
Recipe By : Festive Favorites, Cooking At the Academy
Posted to Digest eat-lf.v096.n223
Date: Tue, 19 Nov 1996 12:06:12 -0800
From: Reggie Dwork <reggie@reggie.com>
NOTES : Cal 109.4, Fat 1.1g,
Carb 21.4g,
Fib 6.1g,
Pro 4.3g,
Sod 657mg,
CFF 8.9%.
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”