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Carrot and tomato sauce

updated

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Ingredients for 4 servings:

  • 270 g carrot(s)
  • 200 g cream
  • 200 g vegetable stock
  • 150 g tomato paste
  • 50 g butter
  • Agave syrup, honey or sugar
  • salt and pepper
  • Herbs, Italian

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

simple and vegetarian

Wash, peel, and finely grate the carrots. Add a generous knob of butter to a saucepan and sauté the grated carrots over high heat, stirring frequently. Then add the tomato paste, salt, a pinch of pepper, and Italian herbs; continue sautéing and stirring. Add a dash or two of agave syrup and gradually stir in the cream and vegetable stock. Finally, season to taste. This sauce goes well with pasta or wheat flour. You can also serve the sauce with a piece of chicken breast.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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