Description
This vegetable purée sauce is perfect for adding flavor and nutrition to any recipe.
Ingredients
Scale
- 8 medium-size carrots (peeling is optional; use white carrots for low vitamin A version)
- 2 small-medium-size beets (peeling is optional)
- 2 small-medium-size onions (whole, peeling is optional; peel after they’re cooked if not before)
- 1–1/3 cups bone broth (or meat stock)
- 1/4 cup + 2 Tablespoons lime or lemon juice
- 2 Tablespoons fresh ginger root (grated, then measured)
- 4 cloves garlic (smashed or minced, optional)
- 1 Tablespoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon sea salt
Instructions
- Place carrots, beets and onions into Instant Pot insert. Add broth.
- Check that rubber ring is fitted inside Instant Pot lid. Place the lid on the Instant Pot, making sure the steam release valve is sealed. Press the “Manual” setting, and decrease the time until you reach 15 minutes.
- When the Instant Pot is done and beeps, press “Cancel.” Allow Instant Pot to release pressure naturally for 30 minutes. Place a dish towel over steam valve (or use oven mitt), and open it to release any remaining pressure. Remove lid and insert, so the pot’s contents begin to cool.
- Using tongs, remove veggies to large plate to cool slightly. When cool enough to handle, run beets under cool water, gently removing peel by rubbing it off if unpeeled. Slide skins off onions, composting/discarding peel.
- Cut beets and onions in half, or allow onions to fall apart in layers. Place all veggies in blender.
- Add warm broth, optional garlic, ginger, lime juice (or lemongrass), dried herbs, and salt. Purée for 30 seconds on medium-high speed. Stop partway through and scrape down the sides of blender jar if needed. Resume puréeing until smooth.
- The sauce is now ready to be used in any recipe!
Notes
- This sauce works well as a base for soups or as a flavor enhancer for various dishes.
- For a smoother texture, blend longer or strain the purée.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 60
- Sugar: 5g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg