Makes 4 cups
Ingredients
- 3 cups water
- 1 cup dried mung beans
- 1 medium swede
- 1 large (~240g) soft, peeled pear (or 3 canned in syrup)
- 70g or 2 large sticks of celery, chopped
- 6 shallots, chopped
- 80g (1/3) cup brown sugar
- 1 ½ tsp citric acid
- 1 tsp salt
- 3 cloves garlic, crushed/minced
- Pasta of your choice…boil up enough for 4 people
Method
- Place the mung beans and water into a saucepan, cover and simmer on a low heat for 20 minutes
- Meanwhile, peel and dice the swede into small cubes
- Peel, de-core and cut the pear into chunks
- Chop the celery and shallot
- After the mung beans have cooked for 20 minutes add all the rest of the ingredients into the saucepan, place on the lid and simmer a further 25 minutes
- Remove from the heat and allow mixture to cool, before blending
- Pour mixture into a food processor and blend until its smooth
In an air tight container, it will last in the fridge for approximately 2 weeks
Can be frozen
Uses: Increase or decrease the water content for different uses
Dip: have the mixture fairly solid
Serve with green beans, celery or rice crackers
Sauce: increase the water to make the sauce the consistency required for the dish you are making.
- In the picture above this recipe was stirred through hot, drained pasta
- Chicken, white fish or vegetables could also be added to the pasta dish
