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.
Difficulty –Â Easy
Time – 15 minutes preparation and 45 minutes cooking
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.
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
