A pretty terrible name, right? Graham Kerr’s Kitchen is all about basic sauces, that can be adapted in a zillion different ways with a zillion different flavors, and that are intended to reduce calories. This sauce can be made with many different vegetables – I used parsnips, but want to try it again with butternut squash at some point. I then flavored it to make a cheese sauce, but you don’t even have to do that, the your creativity is the only limit on what you can make with your veggie based sauce!

Ingredients:

• 1 teaspoon olive oil
• 1 pound vegetable (parsnip, butternut squash, carrot, etc.), peeled and sliced thin
• 1 14 ounce can evaporated nonfat milk
• optional flavorings, in this case cheese powder (I think I might have used 1/3 cup??)+ a heavy dash paprika

The way the recipe was originally written uses a skillet, steamer, and food processor. Nuts to all those dishes, we’re going to get it all done in 1!

In a large stock pot, heat the oil and cook the sliced vegetable long enough that you see signs of caramelization of the starch sugars (=you see browning, but not burning).

Transfer the cooked veggies into the largest strainer you have and add an inch or so of water to the pot. Bring to a boil, then place the strainer over the pot, and place the lid on top, to create a steamer.

Steam until soft – the slices should “slip between your fingers as if oiled.”

Turn off the heat, pour out the water, and put the veggies back in the pot. Add the evaporated milk and blend with an immersion blender until smooth.

Add seasonings as desired.

With the cheese powder, this made enough of a cheese sauce to coat an entire 1 pound box of pasta in a quite delicious mac and cheese, but would also make a nice cheese sauce for an au gratin.

There’s tons of room to experiment, so give it a try!

Smooth Vegetable Sauce

From Graham Kerr’s Kitchen.

• 1 teaspoon olive oil
• 1 pound vegetable (parsnip, butternut squash, carrot, etc.), peeled and sliced thin
• 1 14 ounce can evaporated nonfat milk
• optional flavorings, as desired

In a large stock pot, heat the oil and cook the sliced vegetable long enough that you see signs of caramelization of the starch sugars. Transfer the cooked veggies into the largest strainer you have and add an inch or so of water to the pot. Bring to a boil, then place the strainer over the pot, and place the lid on top, to create a steamer. Steam until soft. Turn off the heat, pour out the water, and put the veggies back in the pot. Add the evaporated milk and blend with an immersion blender until smooth. Add seasonings as desired.