| 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%.
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