John Myers
Ingredients for 12 servings:
- 1 kg bell pepper(s), colored
- 200 g carrot(s)
- 100 g celeriac
- 200 g onion(s)
- 7 tbsp olive oil
- 20 g spice mix, hot
- 1 tsp sea salt
- some honey (about 1 tbsp)
- some ginger, grated
- 1 shot of vodka
- 500 ml water, possibly more
- Garlic, as needed
- 200 ml soy cream, optional
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes
Cut the vegetables into small pieces and sauté in olive oil. Add spices (e.g. cayenne pepper, paprika, pepper, coriander, mustard seeds), sea salt, vodka and honey. After sautéing, add water. Boil until soft. Allow to cool. Puree. Heat again briefly until very hot and then pour into twist-off jars. Allow to cool. The sauce will keep for several weeks if kept refrigerated. This will give you a vegetable sauce for several weeks. If you want to keep the sauce for several months, boil it down or, after cooling, place it in storage containers in the freezer. Makes 3 portions for 4 people each, approx. 3 x 700 ml in twist-off jars. For each portion (700 ml), add 200 ml of soy cream, heavy cream or a similar dairy product before eating. Goes well with rice and patties, for example. Deliciously crunchy, finely chopped vegetables of any kind can be cooked in this sauce.
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