About the Recipe
The easiest way to make picky children and adults alike eat more vegetables, by hiding it in this mac and faux-cheese. I boiled my vegetables in chicken bone broth and added some extra during blending to smooth the mixture. Feel free to swap out for water or vegetable broth to make this vegan!
Ingredients
2 cups + 1/2 cup low sodium chicken bone broth
2 medium carrots, roughly chopped
1 medium to large white onion, roughly chopped
1-2 yellow or russet potatoes (roughly 1-1.5 cups), roughly chopped
1/2 tbsp parsley
1/2 tbsp oregano
1/2 tbsp paprika
1 tsp thyme
Salt, to taste
Pepper, to taste
Instructions
Step 1
Bring 2 cups of bone broth to a boil with a few pinches of salt. Roughly chop all vegetables. Once boiling, add to your pot for ~10 minutes.
Step 2
Set 1 cup of chicken broth from pot aside. Strain vegetables and add to a blender.
Step 3
Waiting until the mixture cools, add parsley, oregano, paprika, thyme, and a sprinkle of salt and pepper. Begin blending, adding the left over bone broth slowly until you reach a desired consistency. Taste test, adding more salt or spices as needed.
Step 4
Once mixture is creamy, add to your favorite pasta and enjoy! Option to add any regular or dairy-free butter or milks to your mixture to enhance the creaminess as desired.