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–+ servings
Sauce Pan

Sauce Pan Recipe

Rachid Yousfi
This saucepan recipe is perfect for anyone looking for a simple, flavorful, and comforting meal that’s easy to prepare and versatile enough to suit any dietary preference. Whether you’re a beginner cook or a seasoned pro, this dish will become a favorite in your home.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine European
Servings 4 Servings
Calories 250 kcal

Equipment

  • Saucepan
  • Wooden spoon or spatula
  • Cutting board and knife
  • Measuring spoons and cups
  • Lid for the saucepan
  • Serving bowls

Ingredients
  

  • 2 tbsp Olive oil
  • 1 medium onion
  • 2 medium Carrots
  • 3 cloves Garlic
  • 2 cups Vegetable or chicken broth
  • 1 cup Heavy cream
  • 1 tsp Salt
  • ½ tsp Black pepper
  • 1 tsp Thyme
  • 2 leaves Bay leaves
  • 1 cup Cooked chicken/tofu
  • 2 cups Steamed rice or quinoa

Instructions
 

  • Heat the saucepan over medium heat and add 2 tablespoons of olive oil.
  • Sauté the onions in the oil for about 3 minutes, or until they become soft and translucent.
  • Add the carrots and minced garlic to the pan. Stir and cook for another 5 minutes until the vegetables soften slightly.
  • Pour in the broth and stir well. Bring to a gentle simmer, allowing the vegetables to cook and the flavors to meld together for about 10 minutes.
  • Add the cream (or coconut milk) and stir to combine. Let the sauce come to a low simmer, cooking for an additional 5 minutes, until the mixture thickens slightly.
  • Season the dish with salt, black pepper, thyme, and bay leaves. Stir well and let the sauce simmer for another 5 minutes.
  • Optional: If using chicken or tofu, add the cooked protein to the saucepan now and stir to incorporate it into the sauce. Simmer for an additional 2-3 minutes to warm the protein.
  • Serve the dish over steamed rice or quinoa, if desired. Ladle the sauce and vegetables over the grain, ensuring every bite is flavorful and satisfying.

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Notes

  1. Don’t rush the sautéing process: Allow the onions to become soft and golden before adding the other ingredients. This step builds the foundation of flavor in the dish.
  2. Adjust the seasoning: Depending on the type of broth you use, you may need more or less salt. Taste as you go to make sure it’s seasoned just right.
  3. Add a splash of acidity: A little squeeze of lemon juice or a splash of vinegar can help balance the richness of the sauce, enhancing the flavors even more.
  4. Simmer gently: Avoid bringing the sauce to a rolling boil; instead, let it simmer slowly for the best results. This helps develop a deeper, more complex flavor profile.
  5. Experiment with herbs: While thyme is a great choice for this recipe, feel free to play around with other herbs like rosemary, oregano, or basil for a unique twist on the dish.

Nutrition

Nutrition Facts
Sauce Pan Recipe
Serving Size
 
350 g
Amount per Serving
Calories
250
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
7
g
Cholesterol
 
15
mg
5
%
Sodium
 
600
mg
26
%
Potassium
 
400
mg
11
%
Carbohydrates
 
30
g
10
%
Fiber
 
5
g
21
%
Sugar
 
8
g
9
%
Protein
 
8
g
16
%
Vitamin A
 
450
IU
9
%
Vitamin C
 
15
mg
18
%
Calcium
 
80
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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