Creamed Vegetable Sauce

[Guest guest]

Creamed Vegetable Sauce

Source: Weimar Cookbook

 

1/2 cup onion, chopped

2 cups vegetable stock or water

4 potatoes, cubed

1 clove fresh garlic or 1/8 tsp. garlic powder

1 tsp. dill weed

2 Tbsp. chopped parsley

1 1/2 tsp. salt

 

Steam onion in small amount of water. Add stock, potatoes, garlic and dill

weed. Cook until potatoes are soft. Puree in blender until potatoes are

smooth. Add seasoning and parsley. Adjust liquid to make desired

consistency.

 

Chard, brussel sprouts, and broccoli take very kindly to this sauce.