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Curry Carrot Sauce
To pour onto a veggie couscous or grilled fish.. Easiest prep method is with a juicer, but this can
be prepared by cooking carrots in a small amount of water, draining and then mashing.
Ingredients:
12 carrots, peeled and juiced in a juicer
4 Tbsp butter
3 Tbsp curry powder
salt to taste, optional
Procedure:
In a heavy saucepot, over medium heat, reduce the volume of carrot juice or
puree by one-third. Skim the surface to remove any impurites that float to the top. Stir in the butter and curry
powder, salt if desired. Pour a desired amount over couscous or grilled fish, storing the remainder in the refrigerator
for later use.
Serving Size:
Maks about 2 cups
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