Creamed leeks

Sauerkraut? More bratwurst?
I've made a daikon radish puree before but that was making a more Korean themed meal (for ROKtober Fest).

For me I started making different sauces to compliment the foods and give my dishes variety, and they almost work as a side dish too. My sides are always green veggies, sometimes cauliflower, and/or a salad, so the options run thin!

Here are some random sauces I make. The base ingredients are (of course) fat. I use what is on hand and find ingredients like cream cheese, half/half, whipping cream, butter, parm cheese...etc. can be combined nicely without any need to follow a strict recipe. A lot of time I make the sauce right in the meat drippings, which I usually fry in coconut oil so the sauce has that too add to the flavor too.

- melt a bit of cream cheese in the drippings, toss with your veggies

- An Italian sun-dried tomato sauce: mix butter, garlic, onion (if you like), basil, chopped sun-dried tomatoes in oil, Italian herbs (I like herbs de province), and a good dose of half/half or whipping cream. Sautee a few minutes to thicken. Goes great over all meats. My fav is over pork.

- A Spicy chipotle sauce - mix butter, cream, and a bit of chopped chipotles plus sauce from the jar (or can). Sauteed a minute or two until thickened. Add chopped cilantro, cumin...etc. if you like. I like this sauce over broccoli the most, and it can be adjusted from mild to spicy.

- Mushroom sauce - sauteed mushrooms, half and half, parm cheese and Italian spices

I haven't made many cheese sauces yet, but I do plan to experiment over time. I also have a balsamic sauce in mind, but I haven't tried it yet. If it's in your fridge, odds are it can be made into a sauce.

And then there are nuts! I like to sauteed pinenuts in a mix of butter and coconut oil until lightly brown, then quickly wilt fresh spinach and toss. Salt. Yum!