I am still blending vegetables to create sauces and am considering writing a short recipe booklet on blended vegetable bases for pasta, rice and dipping sauces. Who wants? 😀
- 400g pork and beef mince
- 300g chorizo
- 3 pork sausages or 200g bacon
- 150g black pudding (optional)
- 300g dried turtle beans
- 500g carrots
- 500g parsnips
- 1 aubergine
- 100-300g assorted vegetable scraps and end bits
- garlic, salt and pepper to taste
- pot for soaking
- chopping board and knife
- large pot
- blender or food processor
- Soak the turtle beans in hot water. Rinse and put on to boil in fresh water until soft.
- Chop the vegetables and boil them until tender. Take off the heat and allow to cool.
- Blend the vegetables in the water until smooth. Season.
- Chop the meat into bite-sized pieces and add it all to the vegetables.
- Bring to the boil, then simmer until thoroughly cooked.
- Serve with beans stirred in or on the side.
I’m loving blending all these vegetables into our weekly sauces. This one looks like there isn’t a veggie in sight, tastes awesome and yet hides a few less favoured vegetables, like aubergine and cabbage. Chances are I will go back to regular stews soon enough, but I’m going properly crazy with this, trying all sorts of combinations. Got any suggestions for a blended vegetable sauce?
TTFN and Happy Hunting!