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Red Beauty Vegetable Sauce

You might be surprised when you realize that this Red Beauty Vegetable Sauce is nightshade-free which means that it doesn’t contain a single tomato!


  • 1 medium sweet potato peeled and chopped to equal 1½ to 2 cups
  • 1½ to 2 cups chopped onion
  • 1 small cauliflower cut into florets to equal 1 to 1½ cups
  • 3 medium carrots peeled and chopped to equal 2 cups
  • 4 small turnips quartered to equal 1 cup
  • 6 cloves garlic cut in half
  • 2 medium beets peeled and cut into chunks
  • cups vegetable stock
  • 1 to 2 tablespoons your favorite herb and/or spice blend see pages 36 to 45


  • Combine the sweet potato, onion, cauliflower, carrots, turnips, garlic, beets, and stock in the pressure cooker. Lock on the lid. Bring to high pressure; cook for 10 minutes. Let the pressure come down naturally. Remove the lid, carefully tilting it away from you.
  • Stir in the herb or spice blend. In batches, transfer to a blender or food processor and process until smooth. (You can also use a stick/immersion blender.) Store in the refrigerator for up to 5 days or freeze for 2 months.


Red Beauty Sauce with Potatoes and Bell Peppers (not nightshade-free):
Use Yukon Gold potatoes instead of the sweet potatoes, and 3 cups chopped red bell pepper instead of the beets. Then add 1 tomato or ½ cup diced tomatoes when blending. Season with Italian seasoning or herbs de Provence.