Roasted Lemon Sauce

Yield: 2 1/2 cups

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Use this sauce on our Tofu Ricotta and Spinach Lasagna.

Ingredients

Preparation

Preheat oven to 450° F.

Toss lemon slices with oil in an ovenproof dish. Roast until lightly browned, 25 to 30 minutes.

Combine coconut milk beverage, canned coconut milk, onion, cloves, garlic, bay leaf and roasted lemons in a saucepan. Bring to a boil and then reduce heat to medium-low. Simmer, stirring frequently, until the onion is soft and the sauce is aromatic, 30 to 40 minutes.

In a small dish, whisk together the potato starch and water. Slowly stir the potato starch slurry into the coconut mixture, over low heat. Season with salt and pepper.

Strain the sauce and return the liquid to the saucepan. Keep over very low heat until ready to serve.

Source: 2013 PCC annual meeting dinner

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More about: lemons, sauces

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