Preparation:
carrot paste directions: Saute onions/leeks. 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.)
recipe directions: 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. |
