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Making Vegetable Sauce
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Ingredients
- minced garlic¼ head of garlic
- tomato puree or tomato paste¼ kg
- vinegar1 tbsp
- Salt and pepperto taste
- Water3 cups
- Carrots2 carrots
- potatoes2 potatoes
Allergens (inferred from ingredient names): -
Nutrition per serving (modelled estimate, not measured): kcal 90, protein 2, fat 0, carbs 20, fiber 4, sugar 6
Original steps
- Heat the oil and sauté the garlic only until golden, then add the tomato puree; season with salt, pepper, and vinegar, then remove from heat.
- Prepare a pot with about 3 cups of boiling water, salt, and pepper, then add the finely diced carrots and cook for 15 minutes.
- Add the diced potatoes to the carrots in the boiling water, then pour in the tomato sauce; cook over medium heat for 15 minutes until the sauce thickens.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking