Cascading Kitchen notes:

This is a really versatile sauce, use it over a fresh salad of greens, steamed potatoes mixed with winter squash cubes, over cooked grain or pasta or smeared into a hearty roast beef sandwich.


Julie Double Knot

Mimis-Schmeer

Place the following veggies on a roasting tray:

  • ½ leek (white portion cut into ½ moons)
  • 1 parsnip-diced
  • 1 carrot-diced
  • 1 sweet red pepper-diced
  • ½ cup parsley-chopped
  • 1 shallot-diced (if you have one)

Top with:

  • 6-7 tomatoes-cored and cut in half

Place them skin down so the juices can evaporate as it bakes.

  • 1 head of garlic-unpeeled but brushed with olive oil

 

  1. Drizzle 1/2 cup of avocado or peanut oil (they are healthier when used in high heat) over the whole roasting pan.  (don’t use coconut oil because it creates a bad mouth feel when the sauce cools)
  2. Place in an oven preheated to 450 degrees. If you have a convection fan, use it.
  3. Bake for 15 min. Check for burning on the edges, stir those pieces back to the center without disturbing the tomatoes.
  4. Turn the heat down to 425 degrees and bake another 15-20 min.
  5. Cool slightly.
  6. Drain the oil from the pan into a bowl.
  7. Remove the garlic toes from their outer paper.Place all the roasted veggies including the garlic into the blender.

Add:

  • 3/4 C Olive oil
  • ¾ cup of red wine vinegar or sherry vinegar
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 2 Tb. fresh lemon or lime juice

Puree the whole batch.

If you want to add brightness to the sauce add the zest from your juiced fruit (lemon or lime)

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