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Carrot Sauce
Here, the taste of the Indian spice blend garam masala does a delicious tango with the central vegetable

Ingredients:
1 cup carrot juice (from about 40 carrots, see box)
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
3/4 teaspoon salt, or to taste
1/2 teaspoon garam masala

Directions:
1. In a small saucepan boil the carrot juice over high heat for about 15 minutes, or until it is reduced to about 2/3 cup.
2. Reduce heat to moderate, and whisk in butter, a few pieces at a time. When all butter is incorporated, add the salt and garam masala. Whisk together and serve immediately.

Here, the taste of the Indian spice blend garam masala does a delicious tango with the central vegetable. Makes about 3/4 cup