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Sauce Recipes

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Essential cookware

Roasted Root Sauce


  • turnip, pealed
  • 2 carrots, peeled
  • 1 sweet potato, peeled
  • 1 red potato, peeled
  • 1 parsnip, peeled
  • 1 onion
  • 2 cloves of garlic
  • olive oil
  • vegetable stock
  • 1 cup of heavy cream
  • 3 tbsp of butter
  • salt and pepper


  1. Preheat oven to 400 degrees F.
  2. Place all the roots on a cookie sheet.
  3. Sprinkle them with olive oil and salt and roast them in a 400-degree oven until they are soft.
  4. Puree the roots with the remaining ingredients.
  5. Return the mixed ingredients to a pan over a medium-low heat.
  6. Add salt, pepper to taste.
  7. Add vegetable stock to thin out the sauce, if desired.




Braised Onion Sauce


  • 3 cups of braised onions
  • cup of vegetable stock
  • 1 tsp of celery salt
  • 2 tbsp of flour
  • salt and pepper to taste
  • 2 tbsp of white wine


  1. Puree all the ingredients.
  2. Heat the mixed ingredients in a pan over a medium heat.
  3. Stir constantly until the sauce thickens.
  4. Reduce the heat so as not to burn the sauce.




Pistachio Sauce


  • 3/4 cup of crush pistachio
  • 1 piece of pancetta, cubed
  • 1 onion, chopped
  • 3 tbsp of olive oil
  • 1/4 cup of white wine
  • 1 can of whole, peeled tomatoes
  • salt and pepper


  1. Sautee the pancetta and onion in the olive oil for 2 minutes.
  2. Add the pistachio and white wine and simmer for 4 minutes.
  3. Add the remaining ingredients and simmer for 8-10 minutes.
  4. Serve with pasta.

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