CARROT CREAM SAUCE

CARROT CREAM SAUCE
Difficulty: Easy
Yield
1.5
cupsPrep
5
minutesCook
30
minutesA velvety, naturally sweet sauce that pairs well with charred meat + shellfish, seared scallops or anything smoky or spicy. Can also be chilled and used as a base layer or dot sauce for plated dishes.
Ingredients
100 g carrots, peeled + chopped
2 cups water
200 g coconut cream
20 g ginger, grated
25 g coconut oil
1 pinch chili flakes
10 g sugar
Method
- Add chopped carrots and water to small pot and bring to boil. Cook until paring knife cuts cleanly through with ease. Strain carrots, reserving liquid.
- To the same pot, add back in carrots along with rest of ingredients. Bring to a low simmer and cover. Cook for approximately 20 minutes, stirring every couple minutes to avoid sticking.
- Add ingredients to high powered blender and blend for 2 minutes. If sauce is thicker than you’d like, add 1 tbsp of reserved liquid at a time to thin. Adjust seasoning as needed.