Carrot Sauce Recipes

Steps:

• Place carrots into a large saucepan, pour in enough water to reach depth of 1 inch, and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.
• Melt butter in the same saucepan; stir brown sugar, salt, and white pepper into butter until brown sugar and salt have dissolved. Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce, about 5 more minutes.

Steps:

• Juice the carrots through a vegetable juicer. Skim any foam off the top. Pour the juice into a saucepan and place over medium heat. Bring the sauce up to just before the boiling point (tiny bubbles will begin to form) and remove from heat. Whisk in cubes of cold butter one at a time until all are incorporated.
• Place back on the heat and simmer for 1-2 minutes. Add cayenne, cinnamon, salt and pepper. Just before serving, add the fine herbs. This sauce is best made minutes before serving.

Steps:

• Heat olive oil. Add onion and carrots and saute for a couple of minutes. Add a bit of water, cover and simmer over low heat until vegetables are tender.
• Add the tomatoes, and simmer, covered for 15 minutes. Strain through a food mill or puree in a food processor and then pass sauce through a sieve to remove lumps. Season with salt and pepper.

Steps:

• Put the olive oil and garlic in a medium pot, turn the heat to low and cook the garlic, stirring occasionally at first and more often as it colors, until golden brown, about 7 minutes. Raise the heat to medium-low, add the onions and a large pinch of salt and cook, stirring occasionally, until the onions have softened, about 5 minutes. Add the carrots, and cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste and the red pepper flakes, and cook, stirring constantly, for 2 minutes.
• Add the tomatoes, bay leaves, thyme, basil sprig and 1 teaspoon salt, raise the heat to medium and bring the sauce to a lively simmer. Cook, stirring frequently, until quite thick (if you draw a spoon through the sauce, you'll see the bottom of the pot for a few seconds before the sauce fills back in), about 30 minutes. As the sauce thickens, turn the heat down a bit so that the bottom doesn't scorch. Stir in the chopped basil. (The sauce can be cooled to room temperature, then refrigerated for up to 3 days.)

Steps:

• Preheat oven to 400 degrees. Combine the carrots, onion, olive oil and garlic in a small bowl, coating the carrots and onions with the olive oil. Spread mixture in a single layer on a baking sheet. Bake until vegetables are tender and have achieved light color, about 45 minutes. Occasionally stir vegetables. Puree the roasted vegetables, lemon juice, and sea salt with enough stock to form a sauce.
• Variation:
• Use half parsnips and half carrots in the recipe. Follow same cooking instructions.

Steps:

• Puree carrots, garlic, habanero, salt, lime juice and 1 cup water in a blender on high speed, until completely smooth and no large chunks remain. Transfer to a 1-qt. jar or a nonreactive container and cover loosely with plastic wrap and poke a few holes in the plastic to allow the hot sauce to breath. Let sit at room temperature for at least 24 hours before serving and up to 3 days.
• Do Ahead: Hot sauce can be made 1 week ahead; chill after 3 days.
• Cooks note: The longer this hot sauce ferments, the better it's going to taste. If you're new to fermenting, this is an easy recipe to start with, and you can taste the difference in flavor every day. Sure, it's great as a fresh sauce, but by day 3, you'll see what we mean.

Steps:

• Dissolve the potato starch in the broth.
• Mix the potato starch mixture with the melted margarine.
• Stir constantly over low heat until mixture is smooth and thick.
• Add carrots and ketchup.
• Continue to cook over low heat for 5 minutes.
• Add salt and pepper to taste.