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Vegetable sauce

updated

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Ingredients for 6 servings:

  • 4 shallots
  • 1 red bell pepper(s)
  • 1 bell pepper(s), yellow
  • 1 bell pepper(s), orange
  • 1 fennel
  • 2 m.-large zucchini
  • 2 m.-large carrot(s)
  • 2 tbsp soy sauce
  • 200 ml whipped cream
  • e.g. sea salt
  • e.g. pepper (spiced pepper)
  • 1 tbsp, heaped clarified butter
  • 1 shot of dry white wine or rosé
  • 1 tsp, heaped garlic powder

Instructions

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

as a vegetarian pasta sauce

Wash and peel the vegetables and deseed the peppers. Finely dice all the vegetables. First, sauté the shallots in hot clarified butter. Deglaze with the wine. Then add the carrots, fennel, and zucchini, and after another five minutes, add the peppers. Reduce the heat and season the sauce with garlic, soy sauce, salt, and pepper. Top up with cream and let it simmer for about another five minutes.

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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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