Carrots are an important product for any housewife, as they are included in many traditional dishes.
Therefore, it is not surprising that there is a special recipe for a sauce based on this vegetable.
It can be safely called universal, says chef Yulia Arkhipova , an expert of the online publication "BelNovosti" in the field of cooking. It goes equally well with cutlets and pasta, as well as with pancakes and porridge.
How to Make Carrot Sauce
List of products to prepare
- about 400 grams of carrots;
- water (about 800 ml);
- a glass of cream with medium fat content;
- a piece of butter (50-60 grams);
- one bay leaf, a little sugar and salt.
Cooking scheme
First, you need to choose tasty and juicy carrots, peel them and cut them the same way we do for pilaf - into bars of medium length and thickness.
Place a pot of water on the stove. When the liquid is warm, add carrots with bay leaf, salt and sugar. If you want the sauce to be sweet, add more sugar. If you want a classic sauce, you can give preference to salt.
We also add butter.
After boiling, wait 40 minutes. By this time, the carrots should be ready. The liquid should also evaporate. If not, cook the vegetable without a lid.
Remove the bay leaf. Using a blender, puree the vegetable. Add the cream and return to the stove. Cook until the desired consistency.
Previously we shared a recipe for classic chicken soup with potatoes .
Expert: Julia Arkhipova
