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| Health and medical information for consumers, quality assured by the Victorian government (Australia). |
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Sauce - psychedelic
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 Suitable to microwave
Store covered in fridge (under 5°C)
Dairy free
Gluten free
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Egg free
Nut free
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Good source of: folate, fibre
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4
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Ingredients:
1 tablespoon olive oil
1 clove garlic, crushed
1 small onion, finely chopped
1 cup carrot, rings or sticks, fresh or frozen
1 X 320g can beetroot, shredded and drained well
1 X 320g can corn kernels, drained well
1 X 810g can whole peeled tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
pepper, to taste
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Method:
1. Heat the oil in a medium-sized saucepan and stir-fry the garlic, onions and carrots over a medium to high heat for one minute. Remove from the heat and stir in the beetroot, corn, tomatoes, basil and oregano.
2. Bring to the boil, then reduce the heat, cover and cook over a low to medium heat for 12 to 15 minutes, stirring occasionally to prevent the sauce from sticking to the bottom of the pan.
3. Season with the pepper and serve.
Notes: Serve with patties or burgers, kebabs, filo rolls or roasted or barbecued meats and a green salad.
Contributed by:
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Source: Lifetrack (1999), Eat! Enjoy! The Lifetrack cookbook, Melbourne.
This recipe was originally published as: Psychedelic sauce
Recipe publication date: 07/24/2001
Last reviewed: 23/05/2007
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