Ketchup, Tomato-Free, Gluten-Free Naturally

Naturally Gluten-Free Condiments

CARROT KETCHUP, Tomato-Free

2 cups

 
INGREDIENTS
 
4 Carrots, 3 orange and 1 purple
1 Apple
2 Small Red Onions
1 Tsp Coconut Oil
¼ Tsp Salt
¼ Tsp Turmeric (optional)
¼ Tsp Paprika (optional)
 
Reserve cooking liquid
 
DIRECTIONS
Food Processer or Stick Blender
Glass Storage Container
 
Clean and peel the carrots and the apple and place in a pot over medium heat, adding just enough water to barely cover them. When ready to check the carrots and apples for doneness test by pricking them with a fork, if the carrots fall off the fork they’re ready.
 
Peel the red onions and cut them into quarters. Fry the onions in a bit of coconut oil in a pan, until they begin to caramelize.
 
Place all ingredients into the food processor or a tall bowl if using a stick blender. Pulse until the ingredients begin to thicken and become smooth and creamy.  Use the cooking liquid as needed to adjust the consistency after blending.
 
Store Ketchup in an airtight glass jar in the refrigerator to use as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

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