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Potato Dill Sauce

Here is my favorite way to easily and deliciously enhance steamed greens.


  • ½ onion, chopped
  • 1 clove garlic
  • 1 tablespoon oil or butter
  • 1 cup vegetable stock
  • 1 potato, cubed
  • 1 teaspoon dill weed
  • ½ teaspoon salt, to taste
  • black pepper
  • 1 tablespoon chopped parsley


Sauté onion and garlic in oil. Add stock, potato, and dill weed. Cook partially covered until potato is soft, then puree. Add seasonings and parsley. Thin with stock or milk if desired.

Makes 2 1/2 cups.

From The New Laurel’s Kitchen cookbook by Laurel
Robertson, Carol Flinders, & Brian Ruppenthal, 1986.

Submitted by Danielle Charbonneau, Tucson CSA