Roasted Carrots with a Spicy Cream Sauce
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Roasted Carrots With A Spicy Cream Sauce
15 mL (1 tbsp) Butter
1 clove chopped Garlic
1 chopped Shallot
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 Carrots
In a frying pan, melt 1 tbs butter and cook 1 chopped garlic clove and 1 chopped shallot without browning.
Add ½ cup dry white wine and reduce by half.
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.
Dissolve 1 tbs cornstarch in 2 tbs cold water and add to sauce. Cook 1 minute to thicken.
Serve sauce spooned over roasted carrots.
5 minutes + 1 hour roasting
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