Roasted Vegetable Sauce
This recipe guides you through creating a comforting and flavorful vegetable puree that is perfect as a side dish or gravy for roasted meats. The combination of sweet onions, earthy parsnips, hearty carrots, and creamy potatoes roasted with garlic and thyme creates a rich and aromatic base. The final result is a silky smooth puree that can be served alongside a roast turkey or any other favorite protein. Enjoy the delicious flavors and comforting warmth this dish brings to your table.
— Constant Cookbook
Ingredients
- 2 yellow onions, cut into slices 1/2 inch thick
- 2 parsnips, peeled and cut into slices 1/2 inch thick
- 3 carrots, peeled and cut into slices 1/2 inch thick
- 3 Yukon Gold potatoes, peeled and cut into slices 1/2 inch thick
- 6 large garlic cloves, unpeeled
- 4 fresh thyme sprigs
- 2 Tbs. olive oil
- 4 cups low-sodium chicken broth
- 2 Tbs. dry sherry
- Kosher salt and freshly ground pepper, to taste
Instructions
- Preheat an oven to 400°F.
- In a large bowl, stir together the onions, parsnips, carrots, potatoes, garlic, thyme and olive oil. Transfer the vegetables to a large roasting pan and spread evenly.
- If roasting the vegetables with a turkey, place a roasting rack over the vegetables and set the turkey on the rack. Roast according to your turkey recipe.
- If roasting the vegetables on their own, cover the pan with aluminum foil and roast, stirring the vegetables occasionally, for 1 1⁄2 hours. Uncover the pan and continue to roast until the vegetables are fork-tender and lightly caramelized, 15 to 30 minutes more. If the vegetables start to dry out, re-cover the pan with foil.
- Set the roasting pan on the stovetop. If you roasted a turkey, transfer the turkey to a carving board and remove the rack from the pan. Pour any excess fat into a gravy separator. Pour 2 cups broth into the pan and turn on the stove to medium heat. Using a wooden spoon, stir to scrape up the browned bits. Pour the liquid into the gravy separator. Fit a food mill with a fine disk and set over a large bowl. Transfer the vegetables to the mill and process into a smooth puree.
- Transfer 2 cups of the pureed vegetables to a saucepan; discard the remaining puree. Pour the liquid from the gravy separator into the pan along with the remaining 2 cups broth. Set over medium-high heat and bring the mixture to a simmer, whisking often. Simmer until the sauce begins to thicken, 3 to 5 minutes. Stir in the sherry and season with salt and pepper. For a smoother texture, pour the sauce through a fine-mesh strainer, pressing it through with the back of a ladle. If desired, simmer the sauce to reach the desired thickness. Pour the sauce into a warmed sauceboat and serve with the turkey. Makes about 4 cups.
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