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–+ servings
Thick pressure cooker nomato sauce made with carrots beets and onions

Pressure Cooker Nomato Sauce for Full GAPS

A larger tomato-free carrot, beet and onion sauce with homemade meat stock, fresh lime or lemon, ginger and dried herbs. Pressure cook the roots, allow a natural release, then blend smooth.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 5 cups
Course: Condiment
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 8 medium carrots washed; peeling optional
  • 2 small to medium beets washed; peel before cooking or after slight cooling
  • 2 small to medium onions whole; peel before cooking or after slight cooling
  • 1 1/3 cups homemade GAPS chicken meat stock or homemade beef meat stock
  • 6 tablespoons fresh lime juice or the same amount of fresh lemon juice
  • 2 tablespoons fresh ginger root grated, then measured
  • 4 cloves fresh garlic smashed or minced; optional
  • 1 tablespoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon sea salt

Equipment

  • Pressure cooker with stainless-steel insert
  • Tongs and large plate
  • Knife and ginger grater
  • Blender suitable for warm ingredients
  • Measuring cup and spoons

Method
 

  1. Place the carrots, beets, and whole onions in the pressure cooker insert. Add the measured homemade meat stock. Peeling beforehand is optional; wash all vegetables well.
  2. Check that the sealing ring and lid are fitted correctly. Seal according to the appliance instructions and pressure cook on the manual or pressure-cook setting for 15 minutes.
  3. When the timed cycle ends, cancel cooking and allow a natural pressure release for 30 minutes. Then release any remaining pressure by the method specified for your appliance. Open only when pressure has fully released.
  4. Transfer the soft vegetables with tongs to a large plate and let cool slightly. Keep the cooking stock. If skins were left on, rub the cooled beet skins away and remove the onion skins.
    Eight cooked carrots two beets and two softened onions cooling after pressure cooking
  5. Cut the beets and onions in half, or separate the softened onion layers, so they fit into the blender.
  6. Place the cooked vegetables in the blender with the warm cooking stock. Add the grated ginger, optional garlic, fresh lime or lemon juice, oregano, basil, and salt. Follow the blender instructions for warm ingredients and fill level, working in portions if needed. Puree on medium-high about 30 seconds until smooth; stop the machine before scraping the sides if needed.
    Pressure cooked roots with meat stock citrus ginger garlic and dried herbs ready to blend

Notes

Timing: The cooking method includes 15 minutes under pressure and a 30-minute natural release. Initial heating varies by appliance; plan for it before the timed cycle.
Full GAPS: Use homemade meat stock rather than long-cooked bone broth. Choose fresh lime or lemon juice at the same amount. Garlic is optional.
Yield and scaling: About 5 cups. When doubling ingredients, check appliance capacity and fill limits. Cook and blend in portions if needed.
Storage: Cool and cover leftovers for refrigeration, or freeze meal-sized portions. Thaw in the refrigerator, stir and warm gently.

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