Carrot Sauce Recipes

CREAMED CARROTS

Steps:

• In a large saucepan, bring carrots and broth to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are crisp-tender., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots. Drizzle with cream sauce and toss to coat.

PASTA WITH CARROT SAUCE RECIPE

Steps:

• Preheat oven to 225C / 430F.
• Peel the Carrots and cut them into Chunks.
• Place all the Chuncks in an oven dish with some Olive Oil, Salt, and Freshly Ground Black Pepper.
• Cover the oven dish with some kitchen foil and bake for 1 hour, or until the Carrots are tender.
• Puree the Carrots.
• Heat the Butter in a frying pan and sauté the Shallot until translucent...

SPICY CHILI-CARROT HOT SAUCE - RECIPE

Steps:

• Heat a saucepan to medium heat and add oil. Add carrots, onion and peppers and cook about 7 minutes to soften.
• Add garlic and cook another minute.
• Add tomatoes and cook a couple minutes more, breaking apart the tomatoes with a wooden spoon, until it breaks down.
• Add remaining ingredients and bring to a quick boil. Reduce heat and simmer about 20 minutes.
• Cool then transfer to a food processor or blender. Process until smooth.
• Strain the pulp from the sauce and discard it.
• Adjust for salt and pepper. Transfer to sterilized bottles for keeping. Enjoy!

GLAZED CARROTS

Steps:

• Place carrots into a large saucepan, pour in enough water to reach depth of 1 inch, and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.
• Melt butter in the same saucepan; stir brown sugar, salt, and white pepper into butter until brown sugar and salt have dissolved. Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce, about 5 more minutes.

CARROT SAUCE

Steps:

• Dissolve the potato starch in the broth.
• Mix the potato starch mixture with the melted margarine.
• Stir constantly over low heat until mixture is smooth and thick.
• Add carrots and ketchup.
• Continue to cook over low heat for 5 minutes.
• Add salt and pepper to taste.

CARROT HABANERO HOT SAUCE

Steps:

• Puree carrots, garlic, habanero, salt, lime juice and 1 cup water in a blender on high speed, until completely smooth and no large chunks remain. Transfer to a 1-qt. jar or a nonreactive container and cover loosely with plastic wrap and poke a few holes in the plastic to allow the hot sauce to breath. Let sit at room temperature for at least 24 hours before serving and up to 3 days.
• Do Ahead: Hot sauce can be made 1 week ahead; chill after 3 days.
• Cooks note: The longer this hot sauce ferments, the better it's going to taste. If you're new to fermenting, this is an easy recipe to start with, and you can taste the difference in flavor every day. Sure, it's great as a fresh sauce, but by day 3, you'll see what we mean.

FRESH CARROT SAUCE

Steps:

• Juice the carrots through a vegetable juicer. Skim any foam off the top. Pour the juice into a saucepan and place over medium heat. Bring the sauce up to just before the boiling point (tiny bubbles will begin to form) and remove from heat. Whisk in cubes of cold butter one at a time until all are incorporated.
• Place back on the heat and simmer for 1-2 minutes. Add cayenne, cinnamon, salt and pepper. Just before serving, add the fine herbs. This sauce is best made minutes before serving.

BAKED CARROTS WITH CHEESE SAUCE

Steps:

• Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Steam carrots until almost tender, about 20 minutes. Transfer carrots to prepared dish. Melt butter in heavy medium skillet over medium-high heat. Add onion and celery and sauté until beginning to soften, about 5 minutes. Mix vegetables into carrots. Combine cheese and flour in medium bowl. Toss to coat cheese evenly with flour; mix in cream. Stir cheese mixture into carrot mixture. Sprinkle stuffing mix over. Bake carrots uncovered until sauce is bubbling thickly and topping is crusty, about 20 minutes.

CARROT GINGER SAUCE

Steps:

• With an electric juicer, juice the carrot and ginger. In a saucepan, combine juices and soy sauce. Bring to a boil and simmer 7 to 10 minutes. Whisk canola oil into sauce in a slow stream. Add rice wine.

ROASTED CARROT SAUCE

Steps:

• Preheat oven to 400 degrees. Combine the carrots, onion, olive oil and garlic in a small bowl, coating the carrots and onions with the olive oil. Spread mixture in a single layer on a baking sheet. Bake until vegetables are tender and have achieved light color, about 45 minutes. Occasionally stir vegetables. Puree the roasted vegetables, lemon juice, and sea salt with enough stock to form a sauce.
• Variation:
• Use half parsnips and half carrots in the recipe. Follow same cooking instructions.