| CATEGORY |
CUISINE |
TAG |
YIELD |
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Digest, Sept., Lacto, Fatfree |
1 |
Servings |
INGREDIENTS
INSTRUCTIONS
The first step in this recipe is to make the carrot paste:
(This carrot paste recipe makes enough for use with several meals. The
mixture freezes well.)
2 large onions or leeks 2 teaspoons of olive oil (optional) 1 bag of
carrots, cut into thin rounds 4 cloves of garlic, diced stock granules
(amount that would normally go with 2 cups of water) (I used WeightWatchers
ff Chicken Broth) 1 packet of Butter Buds optional: ~ white wine pepper to
season
Saute onions/leeks in olive oil. Add other ingredients, and then add some
water--enough to just cover carrots with the liquid. Simmer about 45
minutes to an hour, stirring every 10-15 minutes -- adding liquid as nesc.
to stop burning. When carrots are tender, and break apart easily, turn
off heat and let cool long enough to transfer to a food processor.
Process in parts until all is a pureed paste.
Divide into 4 parts. Save out one of these for use and put the other parts
in the freezer.
(The original poster mentioned using this carrot paste diluted with
evaporated skim milk to make a pasta sauce.)
Now that the carrot paste is done, here's the rest of the recipe:
1 medium onion, sliced 2-3 cloves of garlic, minced 1 1/2 tsp. paprika 1/2
tsp. cayenne 1 tsp. dill weed 12 oz. fresh sliced mushrooms ~ veggies
Saute (veggies) with onion and garlic. Add spices and mushrooms.
Mix together and pour in: 2 cups non-fat milk 1/3 cup flour 1 packet of
stock granules (or about 2 teaspoons) carrot paste
Simmer 5 or 10 minutes until mushrooms and onions are cooked and mixture is
thickened. Add salt and pepper to your taste. Stir frequently.
Serve over noodles of your choice.
From: * Jane Marcus * * [email protected] * Fatfree Digest [Volume 10
Issue 47], Sept. 24, 1994 Formatted by Sue Smith, S.Smith34,
[email protected] using MMCONV
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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