This Carrot Ketchup was born from an obvious need for a tasty, healthy ketchup substitute during my time on the autoimmune protocol. But as a lifelong ketchup-lover, I was worried that it just wouldn’t be good enough. I mean, I was a ketchup addict. If I didn’t quite like a dish, I could just put ketchup on it and be happy as a clam. It had been especially helpful as an aid to make organ meats more palatable. But look at this stuff! It has the same gorgeous red color of real ketchup and an unbelievably similar taste. In fact, how great this recipe turned out is what inspired me to try Nomato Sauce, which is still one of my most popular recipes. So if you’ve been missing ketchup on the AIP, too, or have to avoid nightshades for some other reason, give this stuff a try! Thanks to the vinegar, it keeps well in the fridge, but I wouldn’t hang onto it for more than two weeks.
To Pair with Carrot Ketchup:
- Garlic Herb Sweet Potato Fries
- Celeriac Fries
- Root Vegetable Fries
- Huli Huli Chicken
- Sausage Patties
- Southern Fried Chicken from Paleo Eats
Looking for more healthy, AIP-friendly vegetable dishes?
Fearless Fermentation is an awesome do-it-yourself instructional program from nutritionist Sarah Ramsden. In courses on sauerkraut, kombucha, kefir, and vegetables, you’ll learn how to ferment and brine just about anything for a happy, healthy dose of probiotics at just a fraction of the cost of store-bought goods. Each course comes with videos to walk you through the necessary equipment, preparation, and fermentation process as well as downloadable FAQs, recipes, and fermenting journals and access to Sarah’s fermenting community forum–everything you need to get started with confidence. For more, read my full review or go ahead and sign up now!