Basic Cream Sauce (Gluten/Dairy/Egg/Soy/Nut-Free)

Enjoy this rich sauce over your pasta, drizzle it on your enchiladas, or use it as a cheese substitute for lasagna. Alternatively, you can serve it chilled as a dip and enjoy it with veggies or chips. Or if you're like me and you just need a quick pick-me-up, grab a spoon and have a couple of bites on their own. It's seriously that good.

Ingredients:

1 large rutabaga, peeled and diced (about 2 cups diced)

1 large sweet potato, diced (about 3 cups diced) - I use the lighter sweet potatoes; the darker ones will taste just as good, but give you a deeper color to your sauce

1 leek, the white part sliced thin (save the dark green part for another day)

1 13.5 ounce can full-fat canned coconut milk

(Optional) Sea salt and black pepper, to taste

(Optional) Fresh basil or parsley, minced

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Place diced rutabaga, sweet potato, and leek in a casserole dish (this fits perfectly in my 8 x 11 inch dish). Pour coconut milk over the top and stir to coat evenly.
  3. Bake for an hour, taking the dish out briefly after 30 minutes just to stir the ingredients for even baking.
  4. Take dish out of the oven and puree the ingredients in a blender until creamy. I prefer my sauce thick, but you can add extra coconut milk or other milk to thin the sauce out if preferred. Taste and add salt and pepper if desired (I found it was just as good without salt as with). Garnish with minced fresh basil or parsley. Serve hot, use as a base for casserole dishes, or serve chilled with chips and vegetables.

Variations:

Mushroom cream sauce: Sauté mushrooms and add them to the sauce after pureeing.

Roasted red pepper cream sauce: Puree roasted red peppers along with everything else.

Pesto cream sauce: Stir in some pesto after pureeing.

Italian cream sauce: Add in sundried tomatoes when pureeing, then stir in diced artichoke hearts.

Cilantro avocado cream sauce: Puree 1/4 avocado and a handful of fresh cilantro with everything else.

Enchilada cream sauce: Add in chopped green chiles, green onions, and fresh cilantro.

Yield: Approximately 3 cups

Find the original recipe at The Daily Dietribe.

www.thedailydietribe.com