Cilantro-Poblano Cream Sauce

iStock
Ingredients
  • 1/2 pound plus 2 tablespoons unsalted butter (18 tablespoons altogether)
  • 3 cups coarsely chopped leeks (about 2 large leeks)
  • 3 cups coarsely chopped celery (about 3 ribs)
  • 12 poblano chiles, seeded and coarsely chopped (about 3 pounds altogether; you may substitute green bell peppers)
  • 3 cups cilantro roots and stems, coarsely chopped (cut from about 6 bunches of cilantro), plus 1/4 cup finely minced cilantro leaves
  • 1 cup plus 2 tablespoons flour
  • 12 cups chicken stock
  • Pinch of nutmeg
  • Tabasco green pepper sauce (optional)
Instructions

1. Melt the butter in a large, heavy-bottomed pot over medium-low heat. Add the chopped leeks and celery. Sauté for 5 minutes. Add the poblanos and the chopped cilantro roots and stems. Sauté for 5 minutes. Add the flour, stirring well to coat the vegetables. If the pot seems dry, add a little more butter. Sauté the roux for 2 minutes.

2. Add the chicken stock, stirring vigorously to blend well. Raise heat, bring mixture to a boil, then let simmer for 30 minutes. The sauce should be a medium-thick consistency.

3. Strain the solids out of the sauce, reserve them, and return sauce to saucepan. Finely mince some of the solids until you have 3/4 cup. Return those to the sauce and add the minced cilantro leaves. Stir well to blend. Add the nutmeg and, if desired, a little Tabasco green pepper sauce. Taste for seasoning and serve.
Cook time: 
Yield: 
Enough for 12 diners and one turkey

Top Recipes

Feeding kids – eliminate the parental angst

Trying to raise your young child into an adventurous eater? Not working out so well? Don't take it personally. Host Francis Lam is joined by Matthew Amster-Burton and Molly Wizenberg, co-hosts of Spilled Milk podcast, to share their experiences, joys and food-based frustrations from working with their kids' eating habits.