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Red Sauce Base

Freezable Red Sauce Base, Makes 4 – 5 Cups 

  • 1 kg carrots
  • 1 large onion
  • 1 medium to large beetroot
  • 1 strip kombu
  • 1 to 2 cups filtered water
  • Garlic

In a large pan or pressure cooker place the water and the other ingredients cut up (the smaller the cut, the quicker the cooking). Cook until very tender. It may take an hour or more in a covered pot, depending on the cutting size. Be careful that the pot doesn’t run dry of water; however, don’t add any more water than is necessary to cook them. Pressure cooking these vegetables takes only about 3 minutes after reaching operating pressure.

Once tender let the hot vegetables cool down a bit. Ideally, there will only be a small amount of cooking liquid left once the veggies are done. With a blender, food processor, or other means blend or puree the vegetables with their juice into a thick, smooth “red sauce”. If a thicker sauce is desired, carefully bring the sauce up to boiling heat and add some arrowroot powder (previously dissolved in a little cold water).

Keeps for up to two weeks in the Fridge.

Macrobiotics & Whole Foods- The Yin and Yang of Balanced Nutrition

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