Excellent on any winter greens: broccoli, Swiss chard, Brussels sprouts, kale. This sauce is so low in fat that you can use rather a lot without getting too much. It is also good thinned with broth or milk to make soup.
½ onion, chopped
1 clove garlic
1 tablespoon oil or butter
1 cup vegetable stock
1 potato, cubed
1 tsp dill weed
½ tsp salt, to taste
black pepper
1 Tbs chopped parsley
Saute 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 ½ cups.
From Laurel’s Kitchen, by Robertson, Flinders and Ruppenthal.
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