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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ever cook something that is begging for a sauce, however there was not enough juice to make it? This sauce can compliment any meat or fish, just spice it to match your protein. You can even use it as a pasta sauce. Vary the veggies based on what is in season or abundant. cauliflower or any squash is a wonderful addition. I haven't met a veggie that would not work well. Use common sense and remove seeds and rind as appropriate. This is for a plain small batch, increase by using more veggies. Ingredients:
1 onion, peeled and quartered |
1 eggplant, cut into 1 to 2 inch pieces |
3 -4 garlic cloves, peeled (it is ok to use minced and add it later) |
1 sweet potato, cut into 1 to 2 inch pieces |
2 -3 tablespoons butter (olive oil would work) |
salt |
pepper |
Directions:
1. Preheat oven to 375°F.
2. Place the veggies on a pan (I put silpat on it) and roast until tender.
3. Place butter in a saucepan. If you did not roast the garlic, add it minced now.
4. When the butter is melted add the veggies.
5. Use your stick blender to bring to a smooth sauce.
6. Season.
7. If you don't have a stick, either use a handheld mixer or process in your food processor or blender.
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