1 14-oz can beets (only salt added), drain and reserve liquid
2 14.5 oz cans pumpkin puree
1 - 1 1/4 cup safe chicken broth
2 teaspoons Kosher salt
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons granulated sugar
2 Tablespoon apple cider vinegar
2 Tablespoons lemon juice
2/3 cup canola oil (or olive oil)
1 Tablespoon arrowroot starch, moistened with 4 Tablespoons reserved beet liquid.
Puree the beets until smooth.
In a large pan over low heat, combine pureed beets, pumpkin and all seasonings except the arrowroot mixture. Mix in broth and simmer for 5 minutes.
Add in arrowroot and simmer for 1 more minute.
This makes a large batch of sauce, about 6 cups. I usually divide it into 2 or 3 containers, keep 1 in the fridge and the remainder in the freezer.
My girlie loves it with shaped Tinkyada shaped rice pasta or spagetti noodles, on Namaste pizza crust topped with Boar's Head pepperoni, and as a dipping sauce for chicken strips or nuggets (still need to post that recipe!). It's been a great help in getting her to want to eat again.
I added this recipe to Cybele Pascal's Allergy Friendly Friday 3/16/12!
Bless you for this! I can't have tomatoes because of my stomach condition, and this is AMAZING!
ReplyDeleteI make a base sauce of 1/3 part red beet (peeled) to 2/3 parts carrots plus a diced onion and a garlic clove all simmered in water, with salt and black pepper. I puree the solids with just enough of the liquid to make a sauce consistency. The broth and some of the puree become no-mater soup with the addition of some coconut aminos and some ground thyme.
ReplyDeleteThe puree can be made into ketchup, chili sauce or marinara by changing the spices and additions.
How does the taste compare with tomato sauce?
ReplyDelete