Versatile Creamy Carrot Sauce

With a subtle creamy taste, ideal for many dishes. Carrot sauce is an excellent addition to pancakes and pancakes, porridges, pasta and casseroles, as well as cutlets, stewed or fried meat, baked fish and much more. Store it in the refrigerator for up to 3 days.
cook time: 1h 10 min
Freya Ashford
Versatile Creamy Carrot Sauce

Nutrition Facts (per serving)

89
Calories
7g
Fat
3g
Carbs
1g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Sugar 1 tsp
Butter 60 g
Water 800 ml
Bay leaf 1 pc
Carrot 400 g
Cream (20-33%) 250 ml

Recipe instructions

Step 1

Step 1
How to make carrot sauce? Very simple! Start by preparing the required ingredients according to the list. The juicier and more aromatic the carrots, the tastier the sauce will be.

Step 2

Step 2
Peel the carrots and cut into cubes.

Step 3

Step 3
Heat 800 ml of water in a (non-enamel) saucepan with a thick bottom. Add chopped carrots. Add half the butter, bay leaf, sugar and salt. Depending on whether you prefer the sauce to taste sweet or salty, adjust the amount of spices to your liking. I added less salt than sugar, so the sauce will be sweetish. But it is quite suitable for both pancakes and cutlets.

Step 4

Step 4
Cook the carrots over medium heat, covered, for about 40 minutes until soft.

Step 5

Step 5
Then remove the lid and let the remaining water evaporate. At the same time, be careful not to burn the carrots. Itʼs better to leave some water at the bottom.

Step 6

Step 6
Remove the bay leaf. Grind the carrots with an immersion blender until smooth. There should be no carrot pieces left in the sauce.

Step 7

Step 7
Return the pan with the carrot puree to low heat. Pour in the cream and add the remaining butter. Using cream you can adjust the thickness of the sauce. My sauce turned out slightly thick and runny. If you need a thicker sauce, use less cream.

Step 8

Step 8
Cook the sauce, stirring, until desired thickness. At the end, season the sauce with spices to suit your taste if necessary.

Step 9

Step 9
Carrot sauce is ready! It can be served immediately hot or chilled. The sauce should be stored in an airtight container for no longer than 3 days. Bon appetit!

Additional rubrics

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