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8 Great Sauce/Stock/Broth/Cream Flavors
May 1, 2009
1 Min Read
“Many of the recipes we feature in hospitals and senior dining facilities use seasonal vegetable purees and broths as well as tea infusions,” Neff says.
He adds that each of these broths and purees is used to flavor risottos and compliment poultry, vegetable and fish entrees:
Butternut squash broth
Root vegetable cream (roast parsnip, roast onion, roast garlic, almonds and skim milk)
Sweet pea broth
Miso-green tea broth
Vegetable and fine herb broth
Wild mushroom broth
Salsify (aka “oyster plant”) cream (salsify and skim milk)
Corn broth (corn stock and corn)
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