I added a beet to my turmeric soup, and it turned orange. OK, maybe it turned a brighter redder orange from the pale yellowy turmericky orange it had been before?
Sketching Out: Sketches of art, watercolor, photos, recipes, books, interviews, Jewish topics, and Highland Park, New Jersey
And what a lovely deep rich colour it has now!
I love the color! I’m sure it tastes delicious.
Have a happy Thanksgiving!
I make a “mock” tomato sauce by using 1/2 a beet, a couple onions and lots of carrots and a little salt and a bay leaf – cook til well done, take out bay leaf, then blend. Once I used to add oregano, garlic and basil for spicing it up. Today I use umeboshi paste and barley miso (common ingredients in the macrobiotic world which do magic to food – found in most health food stores)
Oh, Klara, that mock tomato sauce sounds delicious. Maybe I’ll try it next week (or later) and post about it.