Red Root Sauce

Michael Bauce

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4 carrots, chopped

1 onion, diced

1 small beet, chopped

1 rib celery, chopped

1 clove garlic

1 tbs olive oil

Italian herbs (optional)

sea salt


Sauté all vegetables with olive oil in a large skillet on a medium flame, adding sea salt and stirring. Cover and cook on low flame until softened. Add water to cover and bring mixture to a boil. Cover again and gently simmer for 30 minutes or longer (more flavor). Blend with hand blender until creamy smooth. Taste and adjust salt. Simmer again for 10 minutes. Serve on grains, pasta or vegetables. Also makes a great Pizza or Lasagne sauce. Pictured here with Polenta-Broccolini Pie.

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