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Creamed Vegetable Sauce




Source of Recipe


Weimar Cookbook


List of Ingredients




1/2 cup onion, chopped
2 cups vegetable stock or water
4 potatoes, cubed
1 clove fresh garlic or 1/8 tsp. garlic powder
1 tsp. dill weed
2 Tbsp. chopped parsley
1 1/2 tsp. salt

Recipe



Steam onion in small amount of water. Add stock, potatoes, garlic and dillweed. Cook until potatoes are soft. Puree in blender until potatoes are smooth. Add seasoning and parsley. Adjust liquid to make desiredconsistency.

Chard, brussel sprouts, and broccoli take very kindly to this sauce.