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red beauty vegetable sauce

www.theveggiequeen.com

Author : Jill Nussinow

Ingredients

Remove All · Remove Spices · Remove Staples

1 medium sweet potato (peeled and chopped to equal 1½ to 2 cups)1½ to 2 cups chopped onion1 small cauliflower (cut into florets to equal 1 to 1½ cups)3 medium carrots (peeled and chopped to equal 2 cups)4 small turnips (quartered to equal 1 cup)6 cloves garlic (cut in half)2 medium beets (peeled and cut into chunks)1½ cups vegetable stock1 to 2 tablespoons your favorite herb and/or spice blend (see pages 36 to 45)

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Instructions

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Step 1

Combine the sweet potato, onion, cauliflower, carrots, turnips, garlic, beets, and stock in the pressure cooker. Lock on the lid. Bring to high pressure; cook for 10 minutes. Let the pressure come down naturally. Remove the lid, carefully tilting it away from you.

Step 2

Stir in the herb or spice blend. In batches, transfer to a blender or food processor and process until smooth. (You can also use a stick/immersion blender.) Store in the refrigerator for up to 5 days or freeze for 2 months.