Tomato-less Sauce

A tomato-free pasta-style sauce made with sautéed onions, celery, beetroot and carrots, simmered with herbs, then blended and brightened with lemon for a tangy finish.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the olive oil in a large saucepan and sauté the onions and celery for 5–10 minutes until they begin to soften.

Step 2

Stir the beetroot and carrots into the onions along with the garlic and parsley. Simmer over a gentle heat for 5 minutes.

Step 3

Add enough water to the saucepan to just about cover the vegetables. Stir in the vegetable stock powder, oregano and a little salt and pepper. Cover the pan and gently simmer for 45–60 minutes until the beetroot and carrots soften.

Step 4

Allow to cool, then pour into a food processor and blitz. The beets and carrots will mean the sauce will taste fairly sweet, so add lemon juice and keep blitzing until you get the flavour just right. You may wish to add a touch of balsamic vinegar too and, depending on what you’d like to use your sauce for, some fresh basil.

Step 5

Store in a jar in the fridge for up to 5 days.