How to Prepare Root Vegetable Balsamic Sauce
A sauce made with chopped root vegetables and balsamic vinegar is a rich, flavorful way to elevate your cooking. This unique recipe combines the earthy sweetness of root vegetables like carrots, parsnips, and onions with balsamic vinegar’s tangy, complex flavor.
The result is a hearty, slightly sweet sauce with a velvety texture that pairs well with roasted meats, pasta, or even as a topping for grilled vegetables. The magic happens as the root vegetables are finely chopped and sautéed until they soften and caramelize, releasing their natural sugars.
Balsamic vinegar is added, providing a balance of acidity and sweetness that complements the depth of the roasted vegetables. The sauce is simmered until it thickens, and the flavors meld together, creating a satisfying, wholesome topping or condiment.
This root vegetable balsamic sauce is not only delicious but also versatile. It can enhance everything from a simple grilled chicken breast to a more elaborate roasted pork tenderloin. It’s also a great way to sneak extra vegetables into your meals while adding an unexpected flavor twist. Whether you’re looking for a new sauce to experiment with or a creative way to use root vegetables, this recipe will impress.
Sachet d’Epice
A sachet d’épices (or “spice sachet”) is a small bag filled with herbs and spices, typically used to flavor soups, stews, stocks, and sauces in French cuisine. It functions similarly to a tea bag, allowing the aromatics to infuse the dish without leaving the actual spices behind. The sachet is usually made from cheesecloth, which is tied together to contain the ingredients.
The classic components of a sachet d’épices often include:
- Bay leaves: Adds a subtle earthy flavor.
- Thyme: Brings a mild herbal note.
- Parsley stems: Provide freshness and light vegetal quality.
- Peppercorns: Adds a mild spiciness.
- Cloves: Imparts warmth and sweetness.
The ingredients can be adjusted based on the dish being prepared. Garlic, rosemary, or other spices like coriander seeds may be added for a different flavor profile. The sachet is typically removed before serving, ensuring the dish is infused with flavor without straining individual herbs or spices.
Saché d’épices is a simple but effective tool in classic French cooking. It helps layer flavors subtly without overwhelming the dish.
Root Vegetable Balsamic Sauce Recipe
Ingredients
- 2 quarts chicken stock
- ¼ cup white balsamic vinegar
- 1 small turnip roughly chopped
- 1 small parsnip roughly chopped
- ½ celery root roughly chopped
- 1 leek white part only, roughly chopped
- 1 sachet d’epices see above
- salt and white pepper to taste
- 2 tablespoons cold butter
Instructions
- Combine all of the ingredients except the butter in a stockpot. Bring to a boil and then reduce to a very gentle simmer.
- Cook until the sauce reduces to about one half.
- Strain the sauce in a colander to remove the large solids. Restrain through cheesecloth to remove the fine particulates and clarify the sauce.
- Return the strained sauce to a clean saucepan and bring to a gentle simmer.
- Taste and assess for additional seasoning.
- For greater acidity, add a finishing splash of the vinegar.
- Whisk in the cold butter until incorporated and serve.
