- Roasted vegetables:
- 4 Roma tomatoes
- 1 red bell pepper
- 4 whole artichoke hearts, on skewer
- Vegetable oil
- 1 tablespoons butter
- 1 small onion, chopped
- 4 large garlic cloves, minced
- 1 1/2 cups vegetable stock
- 1 cup cream
- Several sprigs cilantro, leaf only, chopped
- 1 tablespoon cornstarch
- 1/2 cup water
- 1/2 teaspoon salt
- Pinch freshly ground black pepper
- Suggested garnishes are Cotija or Manchego cheeses, toasted pumpkin seeds or pine nuts.
To prepare grilled vegetables: Preheat a grill.
Coat vegetables lightly with oil, place on grill just away from the hottest spot. Turn occasionally with tongs to sear all surfaces. Remove to a dish to let cool. Reserve any juices that accumulate.
In a large saucepan, saute onion and garlic with butter over medium heat, stirring. In a food processor, small chop the grilled vegetables. In saucepan with onion/garlic mixture, add vegetable stock, cream, grilled vegetables, and cilantro. Bring to simmer, stir to heat evenly. Combine cornstarch and water in a small separate bowl. Slowly add to saucepan while stirring to combine. The sauce will thicken slightly in 1 to 2 minutes to desired consistency. Add more cornstarch or water if necessary.
Add salt, dash with pepper, to taste. Serve with suggested garnishes, if desired.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Cafe Josie