MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: No-Tomato Marina Sauce
Categories: Vegetables, Squash, Sauces, Citrus
Yield: 2 servings

1 tb Olive oil
2 White onions; fine chopped
4 cl Garlic; crushed
2 Celery ribs; chopped
100 g Butternut squash; diced
1 sm Beetroot; chopped
3 Carrots; chopped
1 ts Sea salt
pn Black pepper
1 tb Lemon juice
pn Sugar
400 ml Vegetable stock or water

In a large pan/casserole dish heat the olive oil over
a medium heat. Add all the vegetables and saute for 5
minutes to coat in the oil.

Pour over the water or vegetable stock and bring the
vegetables to a gentle simmer. Cover and simmer for 40
minutes until the vegetables are really soft.

Allow the mixture to cool then blend until smooth.
Season to taste.

Store in the fridge for up to 1 week or freeze for up to
3 months.

DID YOU KNOW? You can replace the butternut squash for
carrots in this recipe if wished. Try adding some fresh
thyme to the pan while cooking.

RECIPE FROM: https://www.christinebailey.co.uk

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