This tasty sauce avoids foods from the nightshade family. Even though nightshade foods have many proven health benefits and contain plenty of vitamins and minerals, they are still problems for some. Specifically, nightshades contain certain components, known as alkaloids, which are rich in nitrogen and in some people, can break down and cause inflammatory symptoms, worsening conditions like arthritis, digestion, or intestinal disorders.
Prep time 10 mins
Cook time 30 mins
- 1 leek – optional
- 1 celery stick
- 1 tbsp butter or oil
- 4 large carrots, peeled and chopped into chunks
- 3/4 cup butternut pumpkin/squash, peeled and cubed
- 2 medium beetroot or 4 small beetroot, peeled*
- 1 1/2 cups chicken or vegetable stock**
- Salt and pepper, to taste
*We find you get the best taste and texture using pre-cooked beets and it saves the cooking and peeling. If using raw beetroot, steam or bake your beets prior to adding to the rest of the ingredients.
**You can use water instead of stock, we just find the taste is better with chicken stock.
- In a large non-stick saucepan, sauté your sliced leeks and celery in your butter/oil until soft and translucent, adding a splash of water if needed to stop them sticking.
- Add in all of your other ingredients and the mix to the boil before reducing to a simmer and cooking until your carrots and pumpkin are soft.
- Once your veggies are soft, blend them until your sauce reaches your desired consistency, seasoning to taste.
- Use immediately or allow to cool before storing in a glass jar in the fridge (this prevents staining) or freezing portions in zip lock bags to use later. The sauce will keep for around a week in the fridge.