Side Pannel
Spicy Stroganoff
Ingredients List
- None
Directions
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
waterenough 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.
(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
waterenough 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.
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