How to cook Fresh Carrot Sauce
Fresh carrot recipe Ingredients
• 2 cups carrot juice (about 8 medium carrots, cleaned and peeled)
• 4 tablespoons of cold, unsalted butter
• Pinch of cayenne pepper
• Pinch of cinnamon
• Salt and pepper to taste
• 1 tablespoon fine herbs (chopped chervil, chive, tarragon)
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.
Your Fresh carrot recipe is ready now
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