CARROT CREAM SAUCE

Category

Sweet

Form

Creamy

Function

Finishing Sauce, Contrast, Base

CARROT CREAM SAUCE

CARROT CREAM SAUCE

Difficulty: Easy
Yield

1.5

cups
Prep

5

minutes
Cook

30

minutes

A 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.

Notes