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Carrot Sauce

Carrot Sauce

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

SKU 1344-recipe


  • 1 cup carrot juice (from about 40 carrots, see box)
  • 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
  • 4 garlic cloves, finely minced
  • 1 teaspoon grated fresh ginger
  • 3/4 teaspoon salt, or to taste
  • 1/2 teaspoon garam masala


  1. In a small sauce pan 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.
  3. Cut cabbage leaves into coarse chunks (coarser chunks at the frilly top, thinner slices near the root). Taste for seasoning; if all the salt flavor has been washed away, sprinkle cabbage with a little coarse salt.
  4. Mix together the garlic, ginger, scallions, chilies, fish sauce, chili powder, and hot water. Toss with cabbage. Add salted shrimp, if desired.