Okay, when I first saw this article with the sauces made from pureed vegetables, I thought that the author was really reaching with this one. Of course, you can see where this is going-- I tried the recipe, just because of the challenge, and it turns out to be delicious. We served the sauce with parmesan crumb-coated baked fish (recipe from Abby Dodge's superb kids' cookbook Around the World). The fish recipe is one of my daughter's favorites-- she even does most of the cooking (except putting it in the oven!).
The sauce was a great complement to the fish-- I augmented the herbal flavors of the peas, leeks, and mint with a splash of vermouth as it was cooking, then we garnished it with a generous dollop of green habanero sauce, which was really excellent with the other "green" flavors. I love sauces, gravies, etc., and it is great to have a sauce that is so healthful that I don't feel bad eating it by the spoonful. Because you know I spooned every bit out of that pan!
