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Vegetable cream sauce with bacon

updated

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Ingredients for 2 servings:

  • 1 large zucchini
  • 4 carrots
  • 2 bell peppers, red
  • 1 large onion(s)
  • 1 pc. bacon cubes
  • ½ package of cream cheese
  • 100 ml cream
  • 500 ml vegetable stock
  • salt and pepper
  • Paprika powder
  • Herbs of Provence
  • possibly sauce thickener, lighter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash, peel, and slice or chunk the vegetables. Once you’re done, sauté the onion and bacon in a deep pan. Then add the vegetables and sauté for about 5 minutes. Season the vegetables with salt, pepper, paprika, and, most importantly, Provençal herbs (just don’t be stingy with them). Deglaze with the stock and simmer for about 15 minutes. Then add the cream cheese and let it melt. Finally, add the cream and bring back to a boil briefly. If the sauce is too runny, you can add more light sauce thickener if desired. Rice goes very well with this sauce.

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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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