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Parsnip-Carrot Sauce

Michael Bauce

Recipes
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2 parsnips

1 carrot

1/2 onion

1 tsp fresh grated ginger (optional)

2 tsp olive oil

4-5 leaves fresh basil leaves

pinch or two of salt

soy sauce to taste

Begin by washing and slicing parsnips, carrots and onions. Place in small pot and sauté in olive oil. Add sea salt and continue to sauté and stir on a low flame. After 5 minutes, cover with water, place a lid on top and simmer over low flame until all vegetables are soft. Add basil and blend until creamy. Use on grains, pasta and vegetables.

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