Tomato-Free Pasta Sauce (modified)

thegerdchef.com

3 medium celery stalks

3 medium carrots, peeled

2 medium zucchinis

1 medium beet

½ a small-medium turnip, peeled

2 cups of bone or vegetable broth (or more as needed)

7 to 10 fresh basil leaves

3 to 4 tbsp of grapeseed oil or extra virgin olive oil

1 tsp each of garlic powder and onion powder (omit if unable to tolerate)

½ teaspoon of dried oregano

1 tsp of salt to add to sauce, plus a little more to season vegetables while cooking

pepper to taste

Directions at thegerdchef.com

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