Carrot Sauce
Ingredients:
- 2 lbs carrots, washed and roughly chopped
- 1 large sweet potato, peeled and roughly chopped
- 1 bulb of garlic, peeled
- 1 large sweet onion, peeled and quartered
- Chicken broth (enough to cover vegetables)
- 1 or 2 preserved lemons
- 2 bay leaves
- Salt and pepper to taste
Instructions:
- Add all ingredients to a stockpot, adding enough chicken stock to cover everything.
- Cook down over medium heat until the vegetables are super soft, adding more chicken stock as needed.
- Once softened, remove from the heat and discard the bay leaves.
- Use an immersion blender to puree the mixture until completely smooth.
- Simmer over medium heat until thickened, adjust seasonings to taste.
Notes:
- Garlic: Yes, the whole bulb! If they’re small, feel free to use two. If you don’t love garlic, this recipe might not be for you.
- Sweet Potato: Don’t stress over the size—one big one or two small ones will work just fine. Just make sure it’s peeled.
- Storage: Freezes well
Carrot Sauce Pasta
Ingredients:
- Garlic
- Onions
- Spicy Italian sausage
- Prepared Carrot Sauce
- Feta cheese
- Fresh basil
- Rotini Pasta
Instructions:
- Remove the sausage from its casing and sauté in a pan with garlic and onions until fully cooked.
- Transfer the cooked sausage mixture to a saucepan along with your carrot sauce and fresh basil.
- Let it simmer for 20 minutes, stirring occasionally.
- Cook rotini pasta in salted water al dente.
- Serve sauce over freshly cooked pasta, garnish with fresh basil and feta crumbles.