Roasted Root Sauce

Ingredients:

• 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

Directions:

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

Ingredients:

• 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

Directions:

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

Ingredients:

• 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

Directions:

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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