I’m allergic to tomatoes so my ND suggested this recipe to me as a substitute for tomato sauce. If I’m up to it, tomorrow I’m gonna pour it over eggplant and bake it. Too bad I can’t have cheese or bread crumbs at the moment because I think it’d make a great Eggplant Parmesan.
2 cups chicken or vegetable broth
1 medium beet, diced
1 cup carrots, diced
2 stalks celery, sliced
3 cloves garlic, minced
1 small onion, diced
1 Tbs olive oil
1 tsp oregano
1 tsp thyme
1/2 tsp sage
salt to taste
pepper to taste
in a medium sauce pan, add garlic and onion. Cook on low until onion is soft and translucent. Add the rest of the ingredients and cook on medium until vegetables are soft and a little mushy. Pour into a blender and mix until smooth. Add more salt and pepper as needed. Serve hot over pasta, rice or your favorite cooked vegetables.
Variation: I returned the puree to the stove, added an extra cup of chicken stock, Italian sausage and 6oz of diced mushrooms and simmered it until sausage was cooked. Absolutely Fabulous!
