Vegetable Herb Sauce Food

SIMPLE ROASTED VEGETABLES WITH HERB SAUCE

Steps:

• Preheat oven to 400°F/200°C.
• Spread the vegetables onto 2 large baking sheets. Drizzle with vegetable oil, salt and pepper. Use your hands to coat well and spread into an even layer. Roast for 20 minutes.
• While the vegetables roast, make the sauce:
• Add the parsley, basil, mint, chives, lemon juice, zest, dates, salt, pepper and oil to a blender. Blend until it resembles salad dressing. If it is too thick and chunky, add a small amount of water at a time until you reach a smooth consistency. Taste for seasoning, set aside. (This can me made a day in advance).
• When the vegetables are tender, remove from the oven and serve immediately with the sauce.

VEGETABLE & HERB SAUCE

Steps:

• In a medium-sized mixing bowl, stir together all the ingredients except the salt and pepper until thoroughly mixed. Season with salt and pepper. Serve at room temperature.

VEGETABLES WITH LEMON SAUCE

Steps:

• Combine cauliflower and carrot in a steamer basket over boiling water.
• Cover and steam vegetables 5-7 minutes.
• Add broccoli and red and yellow peppers; steam another 6-8 minutes or until crisp-tender.
• Drain.
• Meanwhile, heat chicken broth in a small saucepan.
• Combine cornstarch and water, stirring until blended; ad to broth, stirring constantly, until smooth and thickened.
• Add butter, lemon juice, parsley, green onion, pepper, and seasoned salt; cook 1 minute.
• Drizzle lemon sauce over vegetables jut before serving.

VEGETABLE TERRINE WITH HERB SAUCE

Steps:

• Bring a large pot of water to a boil. Dip the chard leaves in the boiling water and quickly remove carefully with a slotted spoon. Place them flat on a paper towel.
• Add carrots to the boiling water and cook for 25 minutes, or until tender. Drain and cool.
• Lightly oil an 8 x 2 3/4 x 3 1/2 inch terrine or loaf pan. Line with a layer of plastic wrap, leaving enough hanging over the sides to cover the top. Then line the pan with the chard leaves, making sure there are no gaps and leaving enough hanging over the sides to cover the top.
• Trim the asparagus at the thicker end so they fit the length of the pan.
• Slice each zucchini in half lengthwise, and then each half into four lengthwise.
• Steam the asparagus, zucchini and green beans for 6 minutes, or until tender. Drain and refresh in cold water so they keep their color. Pat dry with paper towels.
• Puree carrots with 1 cup creme fraiche in a food processor. Season with salt and pepper.
• Put 2 tablespoons water in a small bowl and sprinkle with gelatin. Let sit 5 minutes, then put bowl over a pan of simmering water until melted. Add to the carrot puree and mix well.
• Spoon a quarter of the carrot puree into the terrine and smooth out. Arrange 6 asparagus spears on top, all pointing in the same direction. Arrange all of the zucchini on top in a flat layer. Add another quarter of the puree and smooth out. Add tomato halves, cut side up. Add another quarter of the puree and smooth. Arrange the remaining asparagus spears, all one direction, and top with green beans (beans can be layered widthwise so they cover layer completely. Top with remaining puree and smooth out. Fold the overhanging chard leaves and plastic wrap over top. Refrigerate overnight.
• Fold back plastic wrap from top and unmold onto a plate and peel off plastic wrap.
• To make sauce: Fold the herbs and lemon zest into the creme fraiche and season with salt and pepper.
• Cut the terrine into 1-inch slices and serve with a dollop of the herb sauce on the side.

GARLIC HERB SAUCE

Steps:

• Set heat on stove to low. In a saucepan, melt butter, then add a tablespoon of flour. Add milk, garlic salt, parsley, then stir. Allow to heat thoroughly and start to bubble. Add the other tablespoon of flour, then stir until thickened. Salt and pepper to taste.