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2 cups
Easy
By John Ash
Published 2004
This is another good example of how vegetable purees can be turned into worthy sauces, though this time, I go for the cream. You can use the same approach with sweet peas, roasted butternut squash, or carrots. I serve this with delicate fish or chicken dishes; one of my favorite pairings for this sauce is bacon-wrapped scallops. The complete recipe follows.