Carrot sauce. Carrot sauce

And here I continue to try recipes for simple sauces from elementary ingredients, with which one book absolutely fascinated me. Carrot sauce with cream - the most delicate foamy emulsion with a carrot-caramel-cream flavor. If you ignore the great desire to eat it "without anything", then the sauce is suitable for white fish and chicken breast, subjected to gentle heat treatment, for seafood, for boiled vegetables without a pronounced independent taste, for bread puddings and steamed yeast dough products, and maybe even desserts. The sauce is SUPER!

Ingredients: for 150 gr. carrots - about half a teaspoon of sugar, 30 gr. butter and about 100 ml heavy cream. Well, and more water for boiling carrots, the amount depends on the configuration of the pan.

We clean the carrots. We remove the core from large carrots so that they do not taste bitter (as it is written in the book, I can’t show it, my carrot was normal).

We cut the carrots into such pieces so that they can then roll well along the bottom of the pan, fill them with water to cover, add granulated sugar and 10 grams of butter (i.e. one third) and cook the whole thing under the lid for half an hour on low or medium fire.

Remove the lid, turn on the heat to maximum, completely evaporate the liquid and roll the carrots along the bottom of the hot pan so that they caramelize.

By the end of the evaporation procedure, cut the remaining two-thirds of the butter into small cubes.

Pour the caramelized carrots with cream (you can shake them together in a saucepan to remove more sugar from the bottom) and puree until completely smooth. I got such a foam because I pureed it with a blender. If the foam does not work out, then it will have to be beaten with a whisk.

Pour the foam into the pan, heat it slightly and stir in the rest of the butter, previously cut into cubes, with a whisk. Do not let it boil, just warm over low heat.

Carrot cream sauce is ready. People, the taste and texture is something absolutely unearthly! But from the simplest carrots and sugar!

This dish is especially decorated with a caramel note, and indeed carrots whipped into foam with cream - this is a very unusual combination, from which my taste buds literally suffered nirvana!

Many vegetable dressings have one important advantage - they are not only very tasty, tender and fragrant, but also have a pleasant color. A dish seasoned with such a sauce looks spectacular, beautiful, uplifting and evokes positive emotions. Carrot Cream Sauce is one such sauce. For its preparation at home, hard-to-reach products or complex culinary manipulations are not required. Any, even a not very experienced housewife, can easily cope with such a recipe and will be able to please loved ones with a wonderful dinner with healthy vegetable dressing.

Carrot dressing uses relatively few ingredients, yet the taste is deep and mild.

You will need:

• Carrots - 0.5 kg
• Cream 33% - 350 ml
• Butter - 100 g
• Cold water - 250 ml
• Sugar - 1 tablespoon
• Salt - to taste
• Black pepper, ground - to taste

Servings - 5

Cooking time - 50 minutes

healthy vegetable

Carrots for the sauce must be chosen young or at least not too large. Large root crops are very hard, so they take longer to cook. In addition, their taste is significantly different from the young crop for the worse - it can even give off bitterness. Young carrots are sweet, crunchy and quite soft, so they make the perfect dressing with a nice flavor. The beneficial properties of carrots are known to everyone: first of all, it is the most famous source of vitamin A, which improves skin condition, normalizes liver function and has a beneficial effect on the condition of the eyes. By the way, the vitamin belongs to the category of fat-soluble, that is, those for the assimilation of which the presence of fats is necessary. In this gravy recipe, this integral factor is represented in the form of cream and butter. We can safely say that dressing from carrots is really useful.

Innings

Carrot sauce can be called universal, as it goes well with almost any classic dish. It is not recommended to store the finished sauce for a long time, since during storage it quickly loses its taste and external pleasant color.

The recipe is very simple, I got it from my last job. There is nothing complicated in it, and in principle everything is done to your taste and eye.

Carrot sauce - homemade recipe.

250 ml cream,

500 ml milk

2 tbsp. spoons of fresh sour cream

0.5-1 kg of peeled carrots,

2 tbsp. tablespoons of vegetable oil

2 tbsp. spoons of flour.

I'll explain right away carrot sauce taste should be sweeter than salty, so balance everything to your liking.

On the board with wheels (handy if there is cutting for vegetables). Next, cut these wheels into straws.

Pour 2 tbsp into a heated pan. tablespoons of oil. Fry the carrot so that its color becomes a little brighter than usual.

When all the water has evaporated, stir the carrots, and add 250 ml of cream. Let the carrots get enough of them, pour 0.5 liters of milk.

Mix the whole mass, and add flour. Mix again and simmer until thick. The sauce should never be too thin.

At the end, add sour cream, sugar, salt to taste and hold for the last 3 minutes. Ready!

It is better to store the sauce in a regular saucepan, it can be heated several times. It is suitable for any side dishes, and it will be very useful and tasty for your children. Enjoy your meal!

99 cooking options for the recipe "carrot sauce" step by step with photos on the site

Carrots are one of the most sought after vegetables in cooking. It is part of the dressings for soups and borscht, it is added to salads and vegetable stews, juice is obtained, and it is consumed raw just like that. The red "maiden" is also perfect for making delicious gravy. Today we will prepare carrot sauce with a wide variety of ingredients.

simple recipe

According to this recipe, carrot sauce is a mono dish with minimal additives in the form of spices and other vegetables. To create the gravy we need:

• carrots - 1 large piece;
• ground paprika - 1 tablespoon;
• vegetable oil - 3 tablespoons;
• flour - 1 tablespoon;
• water - 2 glasses;
• salt to taste.

Cooking:

1. Peel the carrots and rub on a coarse grater. Take a frying pan, pour oil into it, heat it, simmer the carrots in it until softened.
2. Add flour, paprika and salt to the stewed carrots. Simmer all ingredients for 2-3 minutes.
3. Then slowly pour in water, stir and simmer over low heat for another 15 minutes.

Gravy goes well with pasta, potatoes, and cereals.

original recipe

For those who like to prepare complex dishes with a lot of ingredients, we offer an original carrot sauce with interesting ingredients. You will need:

• fresh carrots - 300 grams;
• butter - 2 tablespoons;
• ginger root - cut 1.5 cm
• vegetable broth - 300 ml;
• orange - 1 piece;
• cream (fatty) - 5 tablespoons;
• cumin seeds to taste;
• pepper and salt to taste;

Cooking:

1. Wash the ginger well, peel off the skin, put it in a blender to chop. We put it in a separate plate.
2. We also wash and peel the carrots, wash again, then cut into small pieces.
3. Melt the butter in a saucepan or small saucepan. Add carrots and ginger. We knead all the ingredients and simmer, reducing the heat, 10-15 minutes.
4. Add pepper, cumin seeds and salt. Knead.
5. Squeeze the juice from the orange and pour it into the saucepan with the base. Add broth immediately. Boil, reduce the fire. Simmer for 20 minutes. Be sure to stir.
6. Pour the prepared gravy back into the blender bowl and beat into a homogeneous puree. Now you can add cream to it and mix everything well.

After our carrot sauce has cooled, pour it into a saucepan and serve with fish dishes.

When choosing ginger, make sure that its surface is smooth and pleasant in color. Check the root for freshness: the bump should break off with a crunch. It is better to cut ginger on a glass surface, the tree absorbs its smell well, and it does not disappear for a long time.

onion recipe

The classic combination of carrots and onions is in demand in all cuisines of the world. The sauce with these vegetables has a taste that adorns the fish and adds appetizing meat. For him we need to take:

• carrots - 3 large pieces;
• red onion - 1 head;
• olive oil - 2 tablespoons;
• oregano, bay leaf, thyme - to taste;
• juice from ½ lemon
• salt to taste.

Cooking:

1. We clean the vegetables and cut into rings and onions and carrots.
2. We put the carrots in a saucepan and pour a small amount of water. We fall asleep spices and put on medium heat. Simmer for 20-30 minutes until carrots become soft.
3. Pour the oil into the pan and put onion rings. We pass them to the traditional golden hue.
4. Transfer the cooked carrots to a blender using a slotted spoon. We grind. Add a little water to the carrot puree, in which the carrots and spices were boiled.
5. We combine carrots with onions in a pan. Squeeze the juice from half a lemon into this mixture. Add spices and salt if required. Simmer for 5 minutes.
6. Re-pass the gravy through the blender. If it turns out very thick - dilute with water from under the carrot. Properly boiled gravy is like thick sour cream.

Gravy with carrot juice

Gravy on carrot juice is served with such an interesting dish as budan blanc (delicate chicken sausages with bacon). For her, we will take:

• carrot juice - 1 liter;
• lemon juice - obtained from half the fruit;
• butter - 100 grams;
• lemon zest - collect from the same half of the lemon;
• star anise - 9 stars;
• sea ​​salt to taste.

Cooking:

1. Pour carrot juice into a saucepan, add lemon zest and star anise to it, add lemon juice. We turn on a strong fire. Evaporate until the volume is reduced by half.
2. We filter the resulting mixture through a sieve, add butter and salt to it, again evaporate by half. The gravy must be constantly stirred so that nothing burns.

The sauce makes a great taste melody with fried white fish (cod, haddock).