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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.”
READY IN:
20mins
YIELD:
1 Batch
UNITS:
US

Ingredients Nutrition

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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