Tomatoes are a staple in many recipes. They, along with eggplant, potatoes and peppers, belong to a family of plants called nightshades. This group of plants contains chemicals called alkaloids, and some people have an intolerance to eating nightshades. This nightshade-free sauce leans on beets, carrots and celery to give a similar look to traditional marinara.
PREP TIME
15 Min
COOK TIME
35 Min
SERVINGS
6
DIFFICULTY
Easy
Ingredients
- 1 tablespoon olive or avocado oil
- 2 cloves garlic, minced
- 1 white onion, diced
- 2 ½ cup carrots, chopped
- 1 ¼ cups celery, about 4 stalks, chopped
- 1 ¼ cup beet, chopped
- 1 tablespoon fresh basil
- 1 teaspoon dried oregano
- 2 teaspoons dried parsley
- 1 teaspoon sea salt
- 1 cup water
- 2 tablespoons fresh lemon juice
Directions
- Use a large, deep sauce pot to sauté the garlic and onion on low heat in olive oil until softened.
- Add the remainder of the veggies and sauté for a few minutes.
- Add about 1 to 1.5 cups of water to the pot (just enough to cover the veggies) along with the herbs. Bring to a simmer for about 30 minutes or until the veggies are completely softened.
- Allow to cool. Pour off some of the water if you want a thicker sauce. Combine all the veggies and seasonings with the lemon juice in a blender, and blend until smooth.
Nutrition Facts
Servings: 6 | Serving size: 1 cup | Calories: 68 | Carbohydrate: 10.9g | Protein: 1.4g | Total fat: 2.6g | Fiber: 3.1g
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Beets, garlic, carrots and celery
Recipe provided by ThedaCare Outpatient Nutrition and Diabetes Education, courtesy of unboundwellness.com
ThedaCare is pleased to offer nutrition and diabetes care. If you’d like to connect with a registered dietitian or diabetes educator, ask your care team for a referral.
