Serves approximately 4
Low Histamine
Vegan
1 (110g) medium onion, finely chopped
2 cups (280g) peeled pumpkin, cubed
1 medium red capsicum, cubed
4-5 (172g) baby corn, quartered
1 medium (113g) peeled sweet potato, cubed
1 small (120g) peeled turnip, cubed
1 small (115g) beetroot, cubed
2-3 (122-183g) red carrots, cubed
2 tsp olive oil
1 tsp salt
1 tsp Italian seasoning / mixed herbs of choice
2-3 cups (500-750ml) water
1. Steam prepared vegetables 15 minutes. (If you don't have a steam / combi oven or steamer basket, just cook the vegetables directly on the stovetop - see step 3).
2. Heat olive oil in a large saucepan on medium. Sauté onion for 2-3 minutes.
3. Add vegetables (if not steaming) and sauté on for a further 5 minutes.
4. Add 2-3 cups of water and bring to the boil. Add salt and seasoning of choice you prefer and simmer the sugo / sauce on low for 15 min.
5. After the sugo has cooled, blend to achieve a smooth paste and return to the pan. Simmer on low for another 10 minutes. Taste and add seasoning if needed.
Use as a sauce for pasta, on a pizza base or however you like.
Store leftovers separately in the freezer.
Recipe adapted from 'the histamine intolerance site'
