Sauces

CARROT GINGER NAGE:
2 large Carrots (cut into 6 pieces each)
3 Tbsp. Ginger (grated)
2 Tbsp. Onion (cut into large pieces)
1 clove Garlic (roughly chopped)
1 cup Water
2 Tbsp. Heavy Cream
2 Tbsp. Butter (chilled, cubed)
Salt & Pepper to taste.

Method:
Combine carrots, ginger, onion, garlic and water in sauce pan. Bring to a boil, Cook until carrots are very tender (15-20 minutes). Add cream. Place in a blender. Puree until smooth. Stir in butter. Process quickly until smooth and creamy. Add seasoning. Strain through a fine strainer. Keep sauce warm (up to one hour) until ready to serve.

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  1. Pingback: Calling all Iron Chefs « Consumed by Food

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