Holy Carrots! These are some organic carrots that grew in the garden here, aren't they girthy? I decided to make one of my favorite macrobiotic recipes with these big boys, a delicious carrot spaghetti sauce that uses NO tomatoes and gives this traditional (american-ized) Italian dish a sweet yummy twist! This carrot sauce can be used on anything you would use regular spaghetti sauce on- like noodles, lasagna, or gluten free pizza crust!You will need:
- a bunch of carrots
- one small beet (to turn the sauce red!)
- red onion
- herbs (basil, thyme, oregano, parsley, bay leaf, sage etc..)
- celery
- shittake mushrooms (optional!)
- olive oil
- sea salt or ume paste
When I made this dish yesterday I didn't have all the ingredients on hand to get a picture of (no beets to turn it red and no mushrooms for extra flav'ah) , but it still came out delicious as always! Here is what you do:::- Chop up the carrots, celery, and beet to simmer down till soft (30 mins or so)
- Put in a blender or smash up the carrots with a fork
- Add in herbs, salt and mushrooms to the carrrot sauce and cook in a pot another 10 mins
- In a separate pan saute the chopped onion (with some herbs) till soft (7 mins)
- Add onions to the blended carrot sauce and serve over noodles!
Voila! A tomato free spaghetti sauce that tastes better then the 'real' thing eva' did!
XoXOooo
