Roasted Carrots with a Spicy Cream Sauce – We Heart Local BC

Roasted Carrots with a Spicy Cream Sauce


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Roasted Carrots With A Spicy Cream Sauce

Ingredients

15 mL (1 tbsp) Butter

1 clove chopped Garlic

1 chopped Shallots

250 mL (1 cup) Cream

125 mL (½ cup) dry White Wine

500 mL (2 cups) Chicken or Vegetable Broth

15 mL (1 tbsp) Curry Powder

15 mL (1 tbsp) Turmeric

15 mL (1 tbsp) fresh Ginger

15 mL (1 tbsp) Cornstarch

30 mL (2 tbsp) Cold Water

(Oven roasted until tender) 12 thin Carrot


Cooking Instruction

  1. In a frying pan, melt 1 tbs butter and cook 1 chopped garlic clove and 1 chopped shallot without browning.
  2. Add ½ cup dry white wine and reduce by half.
  3. Add 2 cups broth, 1 cup 18% cream, 1 tbs curry powder, 1 tbs turmeric and 1 tbs fresh chopped ginger root. Bring to a boil.
  4. Dissolve 1 tbs cornstarch in 2 tbs cold water and add to sauce. Cook 1 minute to thicken.
  5. Serve sauce spooned over roasted carrots.

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