Chipotle Cream & vegetable Sauce

2016-01-29

Chipotle has a unique hot-smoky flavor that is quite prominent in this sauce. This sauce should not be prepared without vegetables—the vegetable flavor is essential to this sauce—but other vegetables can be substituted for the ones that are listed.

This milk-based sauce was thickened with egg yolk, cream and cheese, but oil dough would be just as effective.

INGREDIENTS

This is what you need for 1 quart:

1 lb. Normandy vegetable mix
broccoli, carrots, cauliflower, zucchini
cups bell peppers color mix
1 cup milk
1 egg yolk
tomato powder
or 6 plum tomatoes
chipotle powder
OR 1 chipotle pepper in adobo sauce
1 cup shredded quesadilla cheese
1 cup heavy cream
1 egg yolk
S&P

Pic1: chipotle cream & vegetable sauce

Directions

Warm the milk to lukewarm. Remove from the heat and whisk in the egg yolks.
Alternatively, start with béchamel sauce instead of using egg yolk.
Add the vegetables, S&P to taste.
Simmer until the vegetables begin to soften. (Pic2)
Stir in the tomato and chipotle powder. (Pic3)
If using a whole chipotle pepper, add and taste frequently; remove when the stew is spicy enough.
Lightly beat the egg yolk into the cream.
Add cream and cheese to the sauce. (Pic4)
Stir over LOW heat until completely dissolved into the sauce.
Remove from the heat.
Serve and enjoy.

Serving suggestion:

I served this with stir-fried cubed steak. (Pic1)

Pic2: milk, egg, vegetable stew
Pic3: tomato, chipotle powder
Pic4: cream, cheese

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org