Instructions: The first step in this recipe is to make the carrot paste:

(This carrot paste recipe makes enough for use with several meals. The mixture freezes well.)

2 large onions or leeks 2 teaspoons of olive oil (optional) 1 bag of carrots, cut into thin rounds 4 cloves of garlic, diced stock granules

(amount that would normally go with 2 cups of water) (I used WeightWatchers ff Chicken Broth) 1 packet of Butter Buds optional: white wine pepper to season

Saute onions/leeks in olive oil. Add other ingredients, and then add some water-enough to just cover carrots with the liquid. Simmer about 45 minutes to an hour, stirring every 10-15 minutes - adding liquid as nesc.

to stop burning. When carrots are tender, and break apart easily, turn off heat and let cool long enough to transfer to a food processor.

Process in parts until all is a pureed paste.

Divide into 4 parts. Save out one of these for use and put the other parts in the freezer.

(The original poster mentioned using this carrot paste diluted with evaporated skim milk to make a pasta sauce.)

Now that the carrot paste is done, heres the rest of the recipe:

1 medium onion, sliced 2-3 cloves of garlic, minced 1 1/2 tsp. paprika 1/2 tsp. cayenne 1 tsp. dill weed 12 oz. fresh sliced mushrooms veggies

Saute (veggies) with onion and garlic. Add spices and mushrooms.

Mix together and pour in: 2 cups non-fat milk 1/3 cup flour 1 packet of stock granules (or about 2 teaspoons) carrot paste

Simmer 5 or 10 minutes until mushrooms and onions are cooked and mixture is thickened. Add salt and pepper to your taste. Stir frequently.

Serve over noodles of your choice.

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