Carrot and herb cream sauce

Ingredients for 8 servings:

• 1 tbsp butter
• 1 tbsp tomato paste
• 1 tbsp clarified butter
• 1 tbsp lemon juice
• 50 ml whipped cream
• 50 ml milk
• 200 ml vegetable stock
• 250 g carrot(s), finely grated
• 200 g crème fraîche
• 1 tsp cumin
• 1 tsp coriander
• ½ tsp garlic, finely chopped
• ½ tsp salt
• ¼ tsp cinnamon
• 1 pinch(s) allspice
• 50 g herbs (garden herbs) or herbs of Provence
• 2 tbsp flour
• 75 ml water, cold
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Ideal sauce for vegetable frikadelle

Peel and finely grate the carrots. Briefly sauté the carrots in clarified butter. Add the crème fraîche and lemon juice and roughly puree. Add the butter, cream, milk, vegetable stock, herbs, and spices and bring to a boil. Mix 2 tablespoons of flour with 75 ml of cold water until lump-free, add to the sauce, and cook for one minute. If the sauce becomes too thick, thin with water or vegetable stock and season with salt and pepper. We serve this sauce with carrot cakes and mashed potatoes.