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Potato-based sauce

updated

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Ingredients for 2 servings:

  • 2 potatoes
  • 2 cups vegetable broth
  • 100 ml crème fraîche
  • 150 g broccoli, or other vegetables
  • Salt and pepper, from the mill
  • nutmeg
  • lemon juice
  • Herbs

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian

Peel and chop the potatoes. Cook in a saucepan with two cups of vegetable broth until very soft. Add the crème fraîche and blend the sauce with a hand blender or whisk until smooth. Add finely chopped vegetables (broccoli, kohlrabi, leeks, cauliflower, etc.) to the sauce and cook over low heat until al dente. Finally, season with salt, pepper, nutmeg, and, if desired, lemon juice and chopped herbs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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