Potato Dill Sauce

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.

One Response to “Potato Dill Sauce”

  1. Nancy Hand Says:

    Just made this and it was great on steamed tatsoi. I used a couple handfuls of dill instead of a teaspoon and I think the recipe could take even more. I added 1/4 c. soy milk and let the sauce thicken to gravy consistency. I think this is a great veggie, GV gravy alternative for any recipe. Thanks, Danielle.

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