Vegetable Sauce Recipe

From Dorothy McNett's Recipe Book.

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Vegetable Sauce

From Dorothy McNett's recipes at So many choices of vegetables...such as carrots, onions, peppers, cabbages, squash of all sorts, mushrooms and more. Use as a creamy vinagrette and pour over baked potatoes or pasta!

1 onion, chopped
2-3 cloves garlic, chopped
2 parsnips, chopped
2-3 ribs celery, chopped
3-4 big red radishes, chopped
1 red or green bell pepper, chopped
2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon pepper
1-2 sprigs fresh or dried herbs (basil, thyme, oregano, cilantro...)
1/4 - 1/3 cup wine or broth
1/2 - 3/4 cup infused olive oil

Using your really sharp chef or santuko knife, very finely dice the vegetables. Use an assortment of veggies for interesting taste and colors. In large skillet, heat the oil and then add and sauté the vegetables for several minutes until tender and just beginning to brown. Add the seasonings, snipped herbs and wine or broth. Reduce to simmer and cook gently for another 8 - 10 minutes. Add the olive oil and set aside. If serving with pasta, cook pasta al dente, and toss into the dressing mixture. If using as a gravy type sauce for a vegetable loaf, pour into gravy boat and serve.

Recipe created 1996-02-27.

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