Sunday, August 20, 2006

Veggie Béarnaise

I love béarnaise sauce - it's delicious. However, it's mostly melted butter, and thus not very healthy. I was leafing through one of my older cookbooks, "Annas Mat" and found a recipe for vegetable béarnaise - although very, very fake I thought it might be worth a try. The verdict? Well, it aint béarnaise. But it is a nice vegetable sauce, I rather liked it with grilled meat and some roasted root veggies. Give it a go sometime!

Veggie "Béarnaise"
Serves 4-5

2 medium-sized carrots
100 g celery root
300-400 ml vegetable stock
4 shallots, peeled
1 small leek, white part only
1 tbsp oil
2 tbsp tarragon vinegar
1 tsp dried tarragon
salt, white pepper
2-3 tbsp butter

Peel the carrots and the celery and cut into small pieces. Slice the leek and dice the shallots. Fry everything over low heat in the oil, for about three minutes. Add vinegar, tarragon and the vegetable stock, and let the veggies boil slowly for about 30 minutes.

Mix to a purée with an immersion blender or in a regular blender. Season with more tarragon vinegar if you want, salt and freshly ground white pepper. Stir in butter - you need quite a bit, but it will still be fairly healthy.



Pille said...

I quite like the sound of this tarragon-scented vegetable sauce - thanks for sharing the recipe!

Rachael said...

It sounds good! Though I somehow think it seems like it needed to go through a seive, or something, to smooth it out...what do you think?

That photo is beyond compare. Just beautiful...

Anne said...

Pille - it's really quite nice :)

Rachael - you could absolutely sieve it for more smoothness. Or blend better. :) And thank you - I wouldn't say it's one of my favorite pictures, it's so hard to photograph sauces! - but I'm happy to hear that you like it!