Roasted Garlic “Cream” Sauce

6 Dec

Like most people, I crave comfort food during the chilly evenings of December; and like most people I don’t like the heaviness associated with your typical comfort food dishes.  Heavily laden with ingredients like cheese, cream, and butter, these foods can make you feel a little lethargic and your pants more than a little tight.

To avoid the comfort vs health dilemma, because really you shouldn’t have to sacrifice taste in the name of health, I like to find creative ways to give myself the warmth and comfort I crave without the excess calories.  Here are a few tricks you can use to help yourself:

–          Avoid the excessively starchy root vegetables such as white potatoes and opt for the vitamin A and anti-oxidant rich rich sweet potatoes, as well as carrots, parsnips, celeriac and winter squash.

–          Use garlic, onions and herbs and spices to boost flavor rather than rely on butter, cream and salt to give you the richness your crave

–          Brown rice and (and if you really want it) whole wheat pasta will give you a richer flavour and more nutrients than the white variety

–          Lentils will help give a protein boost to your soups and lend a creamier texture when pureed

–          Swap the chicken stock for the veggie stock for fewer calories and a very similar taste- also a bonus it will allow the vegetarians at your table to enjoy your famous root vegetable soup.  Oh, and make sure it’s the low-sodium variety too!

–          If you really, really, crave a creamy pasta one night, make this sauce instead of the heart-attack inducing Alfredo sauce

Roasted Garlic “Cream” Sauce

1 bulb of garlic

1 tsp olive oil

1 shallot, minced

1 tsp olive oil

2 c. unsweetened non-dairy milk (e.g. Almond, Rice, Soy, Hemp)

1 1/2  tbsps corn starch

1 tsp Herbamare seasoning (original blend)


Preheat oven to 400 F

Slice the top off your garlic bulb and place on a sheet of tinfoil.  Drizzle garlic with olive oil, wrap tightly and place in oven. Bake for 15-20 minutes or until tender and golden, remove from oven and set aside to cool.

Mean while, in a bowl combine non-dairy milk (I used Almond) with cornstarch and seasoning, whisk until thoroughly combined.

In a medium-sized sauced pan, heat oil over medium heat.  Add in your shallot and sauté for 2-3 minutes or until fragrant.  Add in your milk mixture, stir constantly and bring to a boil.  Reduce heat and stir until thickened.  Remove from heat and carefully pour into a blender with your roasted garlic.  Blend until smooth, pour back into sauce pan to reheat.

I served mine over some whole wheat pasta and some roasted root vegetables I had put in while roasting my garlic. I used:

1 small bunch broccoli

1 sweet potato

1 parsnip

2 medium carrots

Cut veggies into a bite-sized pieces, toss with 1 tbsp olive oil, 1 tsp balsamic vinegar, 1/4 tsp salt, 1/4 tsp pepper.  Pour the veggies into a baking dish, and bake at 400 F for 20-25 minutes until golden and tender.

The flavour from the roasted garlic made this sauce seem far more decadent than it really is and the non-dairy milk made it much lighter, not to mention easier for my stomach to digest.

This is a great sauce to serve to your vegan guests as well as someone who may be lactose intolerant.  It could also be subbed in for the Bechamel sauce used in your amazing lasagna and gratin dishes.  The possibilities are endless!



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