This is a fabulous nightshade free sauce. For some people nightshade vegetables like tomato, peppers, aubergine can promote inflammation but many recipes call for a tomato sauce base. This is a great alternative sauce to use. The combination of carrots, beetroot and butternut squash create a similar texture and flavour. Make up a batch of this sauce and freeze so that you always have an option to hand. Perfect for pasta dishes, meatballs etc.
Overview
Difficulty – Easy
Time – 15 minutes preparation and 45 minutes cooking
What’s good about it?
This is an antioxidant rich sauce packed with flavour. Carrots and butternut squash are a good source of carotenoids making this sauce ideal for healthy skin and immune health.
- In a large pan / casserole dish heat the olive oil over a medium heat. Add all the vegetables and saute for 5 minutes to coat in the oil.
- Pour over the water or vegetable stock and bring the vegetables to a gentle simmer. Cover and simmer for 40 minutes until the vegetables are really soft.
- Allow the mixture to cool then blend until smooth. Season to taste.
- Store in the fridge for up to 1 week or freeze for up to 3 months.
Did You Know?
You can replace the butternut squash for carrots in this recipe if wished. Try adding some fresh thyme to the pan while cooking.
1tbsp olive oil
2 white onions, finely chopped
4 garlic cloves, crushed
2 celery stalks, chopped
100g butternut squash, diced
1 small beetroot, chopped
3 carrots chopped
1tsp sea salt
pinch of black pepper
1tbsp lemon juice
pinch of sugar
400ml vegetable stock or water