I almost feel guilty calling this cream reduction a recipe, it’s so simple!
I confess.
I must be feeling guilty, because I have a confession to make. First, I rarely follow a recipe or measure (unless I am baking, because, science). This is one of those recipes. You can add as much cream, as many vegetables, or seasonings, and it will be fine. I give you some guidelines to follow because some people like that.
Should you follow this recipe to a T and say, hmm, I have too much sauce or not enough spice, well, I did warn you. But it’s okay, because you just have to add more vegetables, or add more cream… magic!
One more confession…
While I am clearing the air, I have one more confession to make. I hate complicated recipes with a ton of ingredients. Sure, I might have most of them on hand, but then I have to figure out a substitute for the other ones. This is not one of those recipes.
Well, unless you don’t eat dairy. If that’s the case, then see my substitutions below.
The Ingredients
You should have everything on hand for this cream reduction recipe, and if you don’t, you will want to stock up because I guarantee that come harvest time, you will want to make this over and over again.
Substitutions for Vegetarian or Vegan Diets
If you don’t eat dairy products, you can substitute margarine and almond or coconut milk, but it won’t thicken the same. To solve this, make a roux – melt 1 tbsp of margarine (or oil of your preference) until bubbly and whisk in an equal measure of flour. Cook until it is thick and bubbly, then whisk in your cream substitute. Add your seasonings, as per the recipe below.
Once the mixture thickens, remove it from the heat and add your hot, cooked vegetables and fresh dill, and serve. If you find it is too thick or too thin, adjust with more liquids or a small amount of flour whisked/shaken into the substitute liquid and then the hot sauce.
Versatile!
This can be used with any vegetable you cook: peas, carrots, potatoes, green beans, beet leaves… Mix it up. Be daring! Let me know what you think in the comment section. Share it with your friends and family. Spread the word. Everyone loves a simple recipe.
Cream Reduction Recipe
Equipment
- Sauce pan
Ingredients
- 1/2 cup heavy whipping cream
- 1 tbsp butter salted or unsalted – adjust salt if using salted
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 1 tbsp fresh, frozen, or dried dillweed
- 2 cups vegetable of choice carrots, peas, beans, potatoes etc.
Instructions
- Prep your vegetables of choice – if using potatoes or larger carrots, etc. simmer these until almost ready. If using beans, peas, small garden carrots, these can be added to cook in the cream.
- Combine the cream, salt, and pepper in the saucepan.
- Bring the cream to a boil and cook, until it reduces to a thick sauce.
- Add vegetables to the cream to cook
- Add dried dill close to the end of cooking time, or fresh / frozen dill once the cream has thickened.
Notes
Use your judgment when to add the vegetables. You can also cook them separately and pour the cream reduction over them to help with the timing. Season to taste. Salt brings out the flavour of the cream and new veggies so don’t be afraid to add more.
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