Carrot Sauce Food

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CARROT PASTA SAUCE



Carrot Pasta Sauce image

The fresh ingredients and the short cooking time, make this a perfect light summer pasta dish. I found this recipe online claiming to be a fake tomato sauce. It doesn't taste like tomato, but then again it doesn't really taste like carrot either. The way all of the flavors mesh, it's really an indescribable flavor. Everyone seems pretty skeptical until they try it.

Provided by OwlMonkey

Categories     One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

1 small white onion
1 carrot, finely grated about one cup
1 1/2 tablespoons tamari soy sauce or 1 1/2 tablespoons soy sauce
3 tablespoons extra virgin olive oil
2 tablespoons parmesan cheese
1 tablespoon fresh parsley, for topping
1 tablespoon roasted sunflower seeds
8 ounces penne (or pasta of your choice)

Steps:

  • Chop the onions well and saute them in a skillet with the oil for about 10 minutes. Add the grated carrots and cook for other 5-8 minutes adding your soy sauce and a few Tablespoons of the pasta water to keep the sauce moist. When ready puree the sauce in a hand blender and put it back in the skillet.
  • In the meantime cook the pasta as directed and before draining it save few spoons of its water. Add the pasta to the skillet and mix until well combined. Serve the pasta topped with sunflower seeds, parsley, parmesan cheese and a swirl of olive oil.

Nutrition Facts : Calories 664, Fat 26.2, SaturatedFat 4.2, Cholesterol 4.4, Sodium 858, Carbohydrate 98.1, Fiber 14.5, Sugar 3.3, Protein 13.3

TOMATO-CARROT SAUCE



Tomato-Carrot Sauce image

This hearty, satisfying sauce is perfect for vegetarian pasta dishes or lasagna.

Provided by Food Network Kitchen

Time 1h20m

Yield 4 cups

Number Of Ingredients 11

1/3 cup olive oil
4 large cloves garlic, thinly sliced
1 medium onion, chopped
Kosher salt
1 large carrot, shredded on the large holes of a box grater
2 tablespoons tomato paste
1/4 teaspoon crushed red pepper flakes
Two 28-ounce cans plum tomatoes, crushed by hand
2 bay leaves
1 large sprig thyme
1 large sprig basil; plus 1/4 cup leaves, coarsely chopped

Steps:

  • Put the olive oil and garlic in a medium pot, turn the heat to low and cook the garlic, stirring occasionally at first and more often as it colors, until golden brown, about 7 minutes. Raise the heat to medium-low, add the onions and a large pinch of salt and cook, stirring occasionally, until the onions have softened, about 5 minutes. Add the carrots, and cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste and the red pepper flakes, and cook, stirring constantly, for 2 minutes.
  • Add the tomatoes, bay leaves, thyme, basil sprig and 1 teaspoon salt, raise the heat to medium and bring the sauce to a lively simmer. Cook, stirring frequently, until quite thick (if you draw a spoon through the sauce, you'll see the bottom of the pot for a few seconds before the sauce fills back in), about 30 minutes. As the sauce thickens, turn the heat down a bit so that the bottom doesn't scorch. Stir in the chopped basil. (The sauce can be cooled to room temperature, then refrigerated for up to 3 days.)

CARROT SAUCE



Carrot Sauce image

This originates from my Passover cookbook. A nice and easy sauce to serve over almost anything, meat, fish, vegetables.

Provided by Chef Dudo

Categories     Sauces

Time 20m

Yield 2 cups

Number Of Ingredients 6

2 tablespoons melted margarine
1 tablespoon potato starch
1 cup vegetable broth
1 cup grated carrot
1/2 cup ketchup
salt and pepper

Steps:

  • Dissolve the potato starch in the broth.
  • Mix the potato starch mixture with the melted margarine.
  • Stir constantly over low heat until mixture is smooth and thick.
  • Add carrots and ketchup.
  • Continue to cook over low heat for 5 minutes.
  • Add salt and pepper to taste.

TOMATO CARROT SAUCE



Tomato Carrot Sauce image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 2 cups

Number Of Ingredients 6

2 tablespoons olive oil
1 small onion, finely chopped
1/4 pound carrots, finely sliced
1 clove garlic
2 cups plum tomatoes with their juices, chopped
Salt and pepper

Steps:

  • Heat olive oil. Add onion and carrots and saute for a couple of minutes. Add a bit of water, cover and simmer over low heat until vegetables are tender.
  • Add the tomatoes, and simmer, covered for 15 minutes. Strain through a food mill or puree in a food processor and then pass sauce through a sieve to remove lumps. Season with salt and pepper.

PASTA WITH CARROT SAUCE AND RICOTTA SALATA



Pasta with Carrot Sauce and Ricotta Salata image

Soft, sweet carrots make the perfect pasta sauce in this easy weeknight dinner recipe. We cook them first, the blend them until smooth with tender leeks and heavy cream to make the most delightful sauce for any pasta shape. Be sure to keep the pasta al dente and top your finished dish with an ample shaving of ricotta salata cheese.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
12 ounces campanelle
2 tablespoons unsalted butter
10 ounces small carrots, scrubbed and chopped
1/2 leek (white and light green parts only), trimmed, washed and sliced
1 clove garlic, sliced
Freshly ground pepper
2 cups vegetable broth
3 tablespoons heavy cream
2 ounces ricotta salata cheese, coarsely grated
Red pepper flakes, for topping (optional)

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
  • Meanwhile, heat the butter in a medium saucepan over medium-high heat. Add the carrots, leek and garlic and season with salt and pepper. Cook, stirring occasionally, until the carrots begin to soften, about 8 minutes. Add the vegetable broth and bring to a boil, then reduce the heat and simmer until the vegetables are very tender, about 8 minutes.
  • Transfer the mixture to a blender and puree until smooth. Wipe out the saucepan and add the carrot puree to the pan. Stir in the heavy cream and heat over medium heat. Add the pasta and toss well to coat, adding the reserved cooking water 1 to 2 tablespoons at a time if the sauce seems too thick. Season with salt.
  • Divide the pasta among bowls. Top with the ricotta salata and a pinch of red pepper flakes, if desired.

Nutrition Facts : Calories 478, Fat 16 grams, SaturatedFat 8 grams, Cholesterol 43 milligrams, Sodium 583 milligrams, Carbohydrate 72 grams, Fiber 6 grams, Sugar 7 grams, Protein 14 grams

FRESH CARROT SAUCE



Fresh Carrot Sauce image

Provided by David Glickman

Categories     Sauce     Herb     Vegetable     Carrot

Yield Makes 2 cups of sauce, enough for about 6 servings

Number Of Ingredients 6

2 cups carrot juice (about 8 medium carrots, cleaned and peeled)
4 tablespoons of cold, unsalted butter
Pinch of cayenne pepper
Pinch of cinnamon
Salt and pepper to taste
1 tablespoon fine herbs (chopped chervil, chive, tarragon)

Steps:

  • Juice the carrots through a vegetable juicer. Skim any foam off the top. Pour the juice into a saucepan and place over medium heat. Bring the sauce up to just before the boiling point (tiny bubbles will begin to form) and remove from heat. Whisk in cubes of cold butter one at a time until all are incorporated.
  • Place back on the heat and simmer for 1-2 minutes. Add cayenne, cinnamon, salt and pepper. Just before serving, add the fine herbs. This sauce is best made minutes before serving.

CARROTS WITH RAISIN SAUCE



Carrots with Raisin Sauce image

Fresh cooked carrots topped with a sweet and sour raisin sauce. I like to add crumbled, cooked bacon just before serving.

Provided by Lorac

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 lbs carrots, peeled and sliced
4 tablespoons brown sugar
1 tablespoon cornstarch
2/3 cup water
2 teaspoons cider vinegar
1/2 cup raisins
1 tablespoon butter

Steps:

  • Cook carrots in salted water until tender, drain.
  • While carrots are cooking, mix brown sugar and cornstarch in a small saucepan.
  • Stir in water, vinegar and raisins.
  • Cook over low heat until sauce is thickened.
  • Remove from heat, add butter, stir until melted and pour over carrots.

CARROT HABANERO HOT SAUCE



Carrot Habanero Hot Sauce image

Eat this fermented sauce on anything you would use your favorite jarred hot sauce or serve with our crispy fried fish tacos.

Provided by Rick M.

Categories     Sauces

Time P1DT20m

Yield 8 serving(s)

Number Of Ingredients 5

1 lb carrot, peeled and grated on the large holes of a box grater
2 garlic cloves, lightly crushed
1 orange habanero, stemmed, seeded, quartered
2 1/2 teaspoons kosher salt
1/4 cup fresh lime juice

Steps:

  • Puree carrots, garlic, habanero, salt, lime juice and 1 cup water in a blender on high speed, until completely smooth and no large chunks remain. Transfer to a 1-qt. jar or a nonreactive container and cover loosely with plastic wrap and poke a few holes in the plastic to allow the hot sauce to breath. Let sit at room temperature for at least 24 hours before serving and up to 3 days.
  • Do Ahead: Hot sauce can be made 1 week ahead; chill after 3 days.
  • Cooks note: The longer this hot sauce ferments, the better it's going to taste. If you're new to fermenting, this is an easy recipe to start with, and you can taste the difference in flavor every day. Sure, it's great as a fresh sauce, but by day 3, you'll see what we mean.

MISO CARROT SAUCE WITH GINGER (JAPANESE SALAD DRESSING)



Miso Carrot Sauce With Ginger (Japanese Salad Dressing) image

Really nice dressing! One measure of a good home cook is the ability to make your own salad dressing. Or so says Mark Bittman in the food section of the New York Times. This is the orange dressing you sometimes see on your too-cold salad in Japanese restaurants. I made this tonight, and thought it was much better than any other I ever tried at a Japanese restaurant! I made this with half the corn oil, so if you'd like to try the original recipe you can increase amount to 1/4 cup. I did not decrease the sesame oil (but did use regular).

Provided by Kumquat the Cats fr

Categories     Sauces

Time 10m

Yield 1 1/4 cup, 5 serving(s)

Number Of Ingredients 8

2 tablespoons grapeseed oil or 2 tablespoons corn oil
1/4 cup rice vinegar
3 tablespoons white miso
1 tablespoon dark sesame oil
2 medium carrots, peeled and cut into big pieces
1 inch gingerroot, peeled and cut into coins
1 -2 teaspoon sugar (optional) or 1 -2 teaspoon sugar substitute, to taste (optional)
salt and pepper, to taste

Steps:

  • Put all ingredients except salt and pepper in a food processor and pulse a few times to mince carrots.
  • If using a blender, turn on briefly and turn off and repeat a few times. Then let machine run for a minute or so until mixture is chunky-smooth.
  • Taste and add salt and pepper to taste.
  • Serve immediately or cover tightly and refrigerate for up to several days.

CARROTS GLAZED IN BUTTER SAUCE



Carrots Glazed in Butter Sauce image

It's not very healthy but, it is delicous and you might wanna scale the recipe down some it's for a crowd.

Provided by Xexe383

Categories     Lunch/Snacks

Time 40m

Yield 25 serving(s)

Number Of Ingredients 5

5 lbs carrots, peeled sliced and steamed
2 cups chicken stock
8 ounces butter
1/2 ounce parsley, cleaned and chopped
4 ounces granulated sugar

Steps:

  • In a large pot combine chicken stock and sugar together and bring to a boil.
  • Let cook for 5 minutes.
  • Then strain the sauce and reduce it untill it is a at glaze consistancy (until the liquid coats the back of a spoon).
  • Add the butter off heat and whisk it inches.
  • Add Parsley.
  • Pour over steamed carrots.
  • (Note: i use a mandoline to cut my carrots).

Nutrition Facts : Calories 127, Fat 7.8, SaturatedFat 4.8, Cholesterol 20.1, Sodium 155.2, Carbohydrate 13.9, Fiber 2.6, Sugar 9.1, Protein 1.4

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