February 11, 2008
Potato Dill Sauce
From The New Laurel’s Kitchen cookbook by Laurel
Robertson, Carol Flinders, & Brian Ruppenthal, 1986.
Contributed by Danielle Charbonneau, Tucson CSA
Here is my favorite way to easily and deliciously
enhance steamed greens.
½ onion, chopped
1 clove garlic
1 tablespoon oil or butter
1 cup vegetable stock
1 potato, cubed
1 teaspoon dill weed
½ teaspoon salt, to taste
black pepper
1 tablespoon chopped parsley
Sauté onion and garlic in oil. Add stock, potato, and dill
weed. Cook partially covered until potato is soft, then
puree. Add seasonings and parsley. Thin with stock or
milk if desired.
Makes 2 1/2 cups.