Table of contents:
- Photo of the finished dish
- Step by step recipe with photo
- Try also (recipes from the same book)
Video: Carrot Sauce With Cream - A Recipe With A Photo Step By Step
2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-11-26 18:59
Carrot sauce with cream - simple in composition of ingredients, but extraordinarily refined in taste.
Carrots - 150 g
Butter - 30 g
Cream with a fat content of at least 30% - 100 ml
Sugar - 1.5 tsp
Water - 600 ml
- 75 kcal
- 1 h. 10 min.
- 1 h. 10 min.
Photo of the finished dish
Step by step recipe with photo
And here I continue to try recipes for simple sauces from elementary ingredients, which one book absolutely fascinated me with. Carrot sauce with cream - the most delicate foamy emulsion with carrot-caramel-creamy taste. If you ignore the great desire to eat it "without anything", then the sauce goes well with white fish and chicken breast subjected to gentle heat treatment, with seafood, with boiled vegetables without a pronounced independent taste, with bread puddings and steamed yeast dough products, and maybe even for desserts. The sauce is SWEET!
Ingredients: 150 gr. carrots - about half a teaspoon of sugar, 30 gr. butter and about 100 ml of heavy cream. Well, and also water for boiling carrots, the amount depends on the configuration of the pan.
We clean the carrots. We remove the core from large carrots so that they do not taste bitter (as it is written in the book, I cannot show it, I had a normal carrot).
We cut the carrots in such pieces so that they can then roll well along the bottom of the pan, fill them with water to cover them, add granulated sugar and 10 grams of butter (i.e. one third) and cook the whole thing under the lid for half an hour on low or medium fire.
Remove the lid, turn on the heat to maximum, completely evaporate the liquid and roll the carrots along the bottom of the hot pan so that it caramelizes.
By the end of the evaporation procedure, cut the remaining two-thirds of the butter into small cubes.
Pour the caramelized carrots with cream (you can swirl them together in a saucepan to remove more sugar from the bottom) and puree until completely homogeneous. I got this kind of foam, because I mashed it with a blender. If the foam does not work out, then you will have to beat it with a whisk.
Pour the foam into a saucepan, heat it slightly and stir in with a whisk the rest of the butter, previously cut into cubes. Do not let it boil, only heat over low heat.
Carrot sauce with cream is ready. People, in taste and consistency, are something absolutely unearthly! But from the simplest carrots and sugar!
This dish is especially decorated with a caramel note, and indeed carrots, whipped into foam with cream - this is a very unusual combination, from which nirvana literally comprehended my taste buds!
Try also (recipes from the same book)
Creamy pepper sauce
- Creamy lemon sauce
- Original "pillow" of greens and tomatoes
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