Using up some leftovers, I made this decadent creamy sauce with vegetables.  Wonderful way to use up my brussel sprouts that were patiently waiting at the bottom of my fridge along side a few spring onions, celery pieces, some mushrooms and the asparagus which was still hanging in there (which is sometimes surprising). This creamy sauce serves as a great way to cover up the flavours of certain strong veggies that your picky mate or child won’t eat.

The main yummy factor here is the Philadelphia cream cheese with garlic and herbs which I can’t recall why I had on hand, (must have been on sale?).  There was no way though that I was going to throw it out.

Lastly I had some vol au vents (puff pastry shells) which I baked while experimenting with some tourtiere meat.

Here is my concoction which the hubby and my assistant Vikki swear it  is the most amazing ever! How can you go wrong with a sauce that tastes like chip dip!!  Might not be the pure healthiest food but you know it does include some veggie factor and it is from the fridge not the delivery man.  The sauce could also be used on pasta or anything in my opinion. 🙂  Maybe even potato wedges.

INGREDIENTS:

• 1 Tablespoon butter and swirl of olive oil
• 1 1/2 rib of celery (minced)
• 1/4 cup sweet onion (minced)
• 2 spring onions
• Brussel Sprouts
• Asparagus (click to view easy way to cook)
• 1 cup carrots (diced)
• Approximately 1 cup sliced mushrooms
• 1 cup broth (chicken or vegetable)
• Cooked puff pastry (vol au vents)
• 10% cream or evap milk

In a large saucepan saute onions, celery, carrots until slightly soft/transluscent.   Slice Brussels in half, spread them evenly on top of the onions and celery etc.  Add  1/2 cups of broth and lightly simmer so the brussels cook up nicely.  You don’t want to stir this up too much because they will fall apart.  Place a lid on top of your veggies to keep the steam in.  Add more liquid if needed.

Add approximately 1/2 cup of garlic/herb creamed cheese.  Stir lightly, keep stirring until well blended.

Once heated up, add 1/2 cup to 1 cup of 10% cream.  Again stir lightly .

Once you have a nice creamy texture (not too thick or watery),  make it pretty and fill into puff pastry  shells which you will see below.  It looks fancy and tastes very decadent.  You could also layer atop mashed potatoes and decorate with asparagus.

Another alternative is to serve on pasta or  along side some rice or quinoa.

Chefette Extra Notes:

• When you wish to reheat this, it will be thick and chunky like.  I just add more cream or you could also use some 2% milk at this point and broth/water as needed and based on your tastebuds.
• If you desire lots of sauce, I would double it up for serving on pasta.