Seven Veggie Sauce
INGREDIENTS
1 garlic clove
1 small onion
1 leek, use white part
2 sticks of celery
2 carrots
2 zucchinis
2 red capsicums
½ a butternut pumpkin or sweet potato, (600g)
Olive oil
2 teaspoons dried Italian herbs
1 cup bone broth, homemade veggie stock or 1 stock cube
1 Tbsp mustard
1 x 400g tinned tomatoes or 1 bottle of passata
Optional: 2 tsp beef liver powder from health food shop for extra iron, B12, zinc and vit A. I use the Chief brand.
1. Dice all the veg.
2. Heat some olive oil in a large frying pan over medium heat. Add the garlic, onions and dried herbs and sauté for 1 minute.
3. Add all the prepped veg and cook for another 5 minutes.
4. Add the stock and beef liver if using and cook for 25 minutes, stirring regularly until veg is tender.
5. Pour in the tinned tomatoes and simmer for 25 minutes, or until the sauce has reduced.
6. Leave to cool a little, pour into a blender or food processor then blitz until smooth.
Once I've cooked the veg and blitzed it in the blender, I pour about a cupful into small tupperwear containers to store in the freezer. On the nights where I know Eadie won't want to eat what my husband and I do, I'll grab out a container that morning to defrost, boil a handful of pasta, drain then throw the sauce on top and heat the sauce through. Lifesaver!
This is THE best recipe for fussy eaters! Fantastic as a pasta sauce, in lasanga, or the tomato base for Mexican, pizzas or Shephards Pie!