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A delicious and simple accompaniment to any meal.

Yield:
4 servings
Prep time:
5 minutes
Cook time:
1 hour roasting/cooking

Recipe by Fédération des producteurs de lait du Québec

Equipment

  • Knife
  • Frying pan
  • Bowl
  • Measuring cup
  • Tablespoon

Ingredients

  • 1 cup (250 mL) 15% cooking cream
  • 1 Tbsp (15 mL) butter
  • 1 clove garlic, chopped
  • 1 shallot, chopped
  • 1/2 cup (125 mL) dry white wine
  • 2 cups (500 mL) chicken or vegetable broth
  • 1 Tbsp (15 mL) curry powder
  • 1 Tbsp (15 mL) turmeric
  • 1 Tbsp (15 mL) grated ginger root
  • 1 Tbsp (15 mL) cornstarch
  • 2 Tbsp (30 mL) cold water
  • 12 thin carrots, oven roasted until tender

Instructions

  1. In a frying pan, melt butter and cook garlic and shallot without browning.
  2. Add wine and reduce by half.
  3. Add broth, cream, curry powder, turmeric and ginger root.
  4. Bring to a boil.
  5. Dissolve cornstarch in cold water and add to sauce.
  6. Cook 1 minute to thicken.
  7. Serve sauce spooned over roasted carrots.


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  • Yummy! This was was really good.

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