Being a typical toddler, Oscar does not like eating vegies. Its even harder when his range of vegies is so small. The idea for this recipe came from his dietitian who suggested that I make a thick vegetable sauce and stir it through pasta or rice for him. I was a bit sceptical at first, as I thought it would be bland and I didn’t want to start making separate meals for Oscar. He has always eaten the same food as us and quite often prefers to eat off our plates rather than his own, so the trick would be to find a way to do this in a meal that we would all enjoy. I’ve called this post “Kids Vegie Sauce”, but it is quite adult friendly as well.
My husband calls this vegetable concentrate, but I prefer vegetable sauce as it makes a very good stir-through sauce for pasta and works well as a simmer sauce for cooking with chicken then mixing with rice. Tonight we are having it as a pasta bake.
Allergy / Intolerance
Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge
Child Friendly, Freezable, Pre-preparable, Serve Hot
A child-friendly sauce full of vegetables that can be used as a stir-through sauce with rice and pasta or as a base for casseroles, pies, etc.
- 2 Potatoes (peeled and chopped)
- 1 Swede (peeled and chopped)
- 2 Sticks Celery (chopped)
- 1 tin 3 or 4 Bean Mix (drained and rinsed)
- 1 tin Chickpeas (drained and rinsed)
- 1/2 cup Green beans
- 1 cup Red or green cabbage (chopped)
- 1 bunch Chives (chopped)
- 1 Small bunch Parsley (chopped)
If moderate salicylates are tolerated, include:
- 2 Carrots (chopped)
- 200g Sweet potato (peeled and chopped)
If moderate glutamates are tolerated, include:
||Add just enough water to cover the vegetables, then bring to the boil and simmer until the potatoes and swede are tender. |
||Allow to cool then transfer to a food processor and whiz until it is a puree (this usually needs to be done in batches). |
||Store the sauce in one or two cup lots in the freezer. |
Low Chemical/Failsafe, Moderate Salicylates, Moderate Glutamates
To make the sauce, prepare any allowed vegetables and place them in a saucepan (any amount or combination can be used), this recipe is what we typically use.
Before using the sauce in any recipe I add either ricotta, cream, evaporated milk or yogurt to vary the flavour and texture. A little water is also used to adjust the consistency. I also sometimes stir through some leek or shallots fried in a bit of oil and some garlic. It makes a very good stir-through sauce for pasta and works well as a simmer sauce for cooking with chicken then mixing with rice. If the sauce tastes a bit bland, sweeten it up with some pear sauce, golden syrup or mashed pear.
A note on yogurt: "Fresh yogurt, natural, plain or vanilla" is listed in the 2011 version of the RPAH Elimination Diet Handbook as low chemical. The previous 2009 version listed "Yogurt" as moderate in Amines. The definition of "fresh yogurt" in the 2011 version is not clear. All recipes on this site use the moderate amines rating for yogurt. If you are using fresh yogurt then the amine level of that ingredient will be low. There may, however, be other amine ingredients in the recipe.