Roasted Carrots with a Spicy Cream Sauce

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Roasted Carrots with a Spicy Cream Sauce

Roasted Carrots With A Spicy Cream Sauce

Ingredients

  • 15 mL (1 tbsp) Butter
  • 1 clove chopped Garlic
  • 1 chopped Shallot
  • 250 mL (1 cup) Cream
  • 125 mL (½ cup) dry White Wine
  • 500 mL (2 cups) Chicken or Vegetable Broth
  • 15 mL (1 tbsp) Curry Powder
  • 15 mL (1 tbsp) Turmeric
  • 15 mL (1 tbsp) fresh Ginger
  • 15 mL (1 tbsp) Cornstarch
  • 30 mL (2 tbsp) Cold Water
  • (Oven roasted until tender) 12 thin Carrots

Instructions

  1. In a frying pan, melt 1 tbs butter and cook 1 chopped garlic clove and 1 chopped shallot without browning.
  2. Add ½ cup dry white wine and reduce by half.
  3. Add 2 cups broth, 1 cup 18% cream, 1 tbs curry powder, 1 tbs turmeric and 1 tbs fresh chopped ginger root. Bring to a boil.
  4. Dissolve 1 tbs cornstarch in 2 tbs cold water and add to sauce. Cook 1 minute to thicken.
  5. Serve sauce spooned over roasted carrots.
PREP TIME
5 minutes + 1 hour roasting 		COOK TIME
15 minutes
SERVING SIZE: 4

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