Garden Veggie Sauce (dairy free, Paleo)

Spring is in the air and I can’t stop thinking of all the beautiful vegetables that come into season when it starts getting warm outside. I love them steamed, roasted, blanched, fresh, sauteed, but every now and again, you just need a flavor to add a little dimension to the same-old same-old. We usually buy our vegetables fresh (organic if affordable and available) or frozen (organic from Costco in bulk).

Nothing says sunshine like lemon to me. But lemon alone is too harsh a flavor for most vegetables. When a flavor is too harsh, generally it needs a fat to tone it down. In this recipe, we’ll use some coconut milk, lemon juice and zest, then fresh herbs to make an all-veggie sauce that you can use on any variety of steamed, roasted, blanched or fresh veggies.

Garden Veggie Sauce:

  • 1/2 lemon + the zest 
  • 2 tbsp coconut cream (canned the fat from the top of the can)
  • 2 tbsp coconut milk (the clear liquid from the bottom)
  • 3 tbsp fresh parsley
  • 1/2 tsp dill
  • 1/4 tsp sea salt
  • black pepper
  • 1 tbsp grass fed, or organic butter

Blend these ingredients in a blender or food processor, then adjust lemon and salt to achieve the taste you seek. Top vegetables while still warm. If using as a dip, I would use all coconut cream and none of the milk. Refrigerate any leftovers.

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