Mareco Creamy Dill Sauce

Ingredients

• 250 g mareco (or similar small pasta/vegetable mix)
• 1 tbsp unsalted butter
• 1 clove garlic
• 1 tbsp all-purpose flour
• 3/4 cup milk
• 1/4 cup heavy cream
• 1 tsp Dijon mustard
• 2 tbsp fresh dill (chopped)
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. 1

   Prep (10 minutes): Mince the garlic and chop the dill. If the mareco is pasta, bring a pot of salted water to a boil; if it’s a vegetable mix, rinse and drain well.

2. 2

   Cook mareco (18 minutes total cook time): Cook the mareco gently until tender (about 10–12 minutes for pasta, or until the mix is cooked through). Drain, reserving 1/4 cup cooking liquid.

3. 3

   Make the creamy dill sauce: In the same pot, melt butter over medium-low heat. Sauté garlic for 30–60 seconds, then whisk in flour and cook for 1 minute. Slowly whisk in milk and cream, stirring until smooth and slightly thickened (about 4–6 minutes).

4. 4

   Finish and coat: Stir in Dijon mustard, lemon juice, dill, salt, and black pepper. Add the drained mareco and loosen with a splash of reserved cooking liquid if needed. Simmer gently for 1–2 minutes to coat and heat through, then serve.