This is a guest post by Sharon, a.k.a. Chef Davies-Tight.
“Saffron Roasted Pepper Cream Sauce”
Made with sautéed mushroom, onion and tarragon, and served over saffron and white truffle oil, instant mashed potatoes, this roasted pepper cream sauce is easy and elegant! Out of this world delicious!
Roasted Pepper Cream Sauce:
3 T. extra virgin olive oil
7.5 oz. (DR. wt. 4.5 oz.) jar sliced mushrooms; drain and reserve liquid
4-5 sm. yellow onions; cut off ends, cut in half from end to end, peel, then cut crosswise into 1/4 inch half rings
12 oz. jar sweet red roasted peppers; drain, reserve liquid, then cut into 1 x 3/8 inch strips or squares
2 t. light brown sugar
1 t. salt
2 c. unflavored, unsweetened almond milk
1 c. carrot juice
1 t. garlic powder
1/2 t. onion powder
1/2 t. mild paprika
1 t. dried tarragon
1 t. dried basil, crushed
1/8 t. ground allspice (measure accurately; that’s 1/2 of your 1/4 t. measuring spoon)
sm. pinch saffron pistils, or powdered saffron to taste
freshly ground black pepper to taste
3 T. cornstarch mixed with 1/2 c. additional carrot juice in cup until dissolved
1 c. Tofutti Better Than Sour Cream, plain
In large skillet, over medium heat, melt olive oil. Add drained mushrooms and saute until golden brown.
Add onion, a little salt and sauté until wilted and brown-tinged.
Add roasted peppers, brown sugar and salt. Stir and continue to sauté until onion becomes soft and tender.
Add almond milk, carrot juice, all herbs and spices. Stir well, then heat to a soft boil.
Combine cornstarch with additional carrot juice in cup stirring until dissolved. Add to boiling sauce, stirring continuously until thickened. Reduce heat to low and simmer, uncovered, for 5 minutes, stirring often.
Add Tofutti sour cream, stir to completely dissolve. Cook 1 minute, then turn heat off.
Truffle Oil Mashed Potatoes:
4 c. water
1-1/2 c. unflavored, unsweetened almond milk
1-1/2 t. salt
4 T. coconut oil spread (spreads and tastes like butter; find it in the dairy section of market); or use T. margarine
4 c. instant mashed potatoes flakes (or follow liquid amounts on pkg. for 12 servings)
1 t. mild paprika
2 t. garlic powder
1 pinch saffron pistils, or powdered saffron to taste
1 t. white truffle oil
In large saucepan combine water, almond milk, salt, coconut oil spread, paprika, garlic powder and saffron. Bring to boil.
Remove from heat.
Add instant mashed potato flakes. Stir until dissolved, then beat with spoon until fluffy and smooth.
Add white truffle oil and a very light sprinkling of nutmeg. Stir to incorporate.
Spoon about 2/3 cup mashed potatoes onto individual serving plates or shallow soup bowls. Ladle about 3/4 cup sauce over potatoes. Top with a little freshly ground black pepper and serve.
This doesn’t need accompaniments, but if you’d like, then serve with fresh steamed broccoli buds or asparagus as your side dish.
Makes 6 cups sauce and 8 servings mashed potatoes
Tip: Using instant mashed potatoes reduces prep and cooking time significantly. Some may be asking, why waste truffle oil on instant mashed potatoes? My response, why not make the common elegant? Most restaurants, even high end restaurants, use instant. This dish can be served in the finest restaurants with ease and confidence.
The smooth texture of Tofutti Better Than Sour Cream creates a velvety texture achievement in this delectable sauce!
Tip: To extend this roasted pepper cream sauce further, add 1-2 cups frozen mixed vegetables steamed in a separate pot till tender.
Alternative uses: Sunday brunch. Ladle sauce over a toasted English muffin half, spread with coconut oil spread or margarine until melted. Serve with a side of fresh cut fruit of choice.
Visit Sharon at www.chefdavies-tight.com.
*Note: This is NOT an official recipe from Tofutti Brands, Inc.