Carrot Ketchup
With the best sweetness, spice and zingy flavor, make this easy beet and carrot ketchup as a fun substitute for regular tomato ketchup!
Servings: 10 servings
Calories: 33kcal
Equipment
Ingredients
- 5 carrots tops and tails removed, diced
- 1 small beetroot tops and tails removed, diced
- ⅛ cup apple cider vinegar
- 1 garlic clove
- 1 teaspoon maple syrup
- 1 tablespoon olive oil
- ½ teaspoon turmeric
- ¼ teaspoon cinnamon
- 1 tablespoon fresh ginger
- pinch salt
- 3 tablespoon water
Instructions
- Place the diced carrots, beet and garlic in a steamer basket (or other steamer) and steam for 10-15 minutes until they are fork tender. Set aside to cool.
- Add the vegetables, garlic, apple cider vinegar, ginger, spices, olive oil, maple syrup and water to your blender. Blend to a thick sauce. Adjust with more water to preference.
Notes
- Dice the carrots and beets into small similarly sized pieces so they cook in the same time.
- Steam the carrots until they are fork tender, using a knife to check they are cooked through.
- Adjust the amount of vinegar and seasoning to taste preference. Add even more spice if you like!
- As we use beets, this has a thicker consistency, but you can add a touch more water for a thinner sauce.
- You can add a grind of black pepper for more spice, but this will mean it is not suitable for an AIP diet.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- apple cider vinegar, garlic and ginger, which score 1.
Nutrition
Calories: 33kcal | Carbohydrates: 4g | Protein: 0.4g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 28mg | Potassium: 135mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5098IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 0.2mg