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Vegetable Sauce

This sauce works wonderfully with stir fry chicken, or over meatballs and mashed potatoes.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 1 tablespoon extra light olive oil
  • 1 small onion, finely diced
  • 1 small carrot, shredded
  • 1 cup strained chicken soup broth
  • 2 teaspoons potato starch or tapioca starch
  • Kosher salt
  • Coarse black pepper (optional)


Heat oil in a small skillet. Add onion and carrot, and sauté for 5 to 8 minutes. Add chicken broth, and bring to a boil.
Dissolve potato starch in water in 1 tablespoon water; add to boiling broth. Stir until thickened. Season with salt to taste, and pepper if using.

As seen in Joy of Kosher with Jamie Geller Magazine Pesach 2012 - Subscribe Now