Last night I made this carrot sauce for pasta. The people I was serving it to were really skeptical of the whole idea, but in the end everyone seemed to like it. I thought it was awesome, but just needed a little more depth of flavor, perhaps from more parm, wine, or cooking time. There is lots of leftovers of the sauce, some I will probably turn into soup, but also use some for more pasta. I had fun making this because I do not get to experiment as much as I like in the kitchen these days. I have to say that this whole recipe was Mandi's idea. She mentioned it to me awhile back and I couldn't wait to finally try it. We had a ton of carrots in the fridge that we probably would never use, so I thought now was a perfect time.
Thats a lot of carrots! I used about 5 lbs.
Covered in olive oil and salt.
After they baked about 25 minutes, I processed them with some water.
Some onions in olive oil. This is how I start most tomato sauces, but instead of adding garlic next, I did a mix of ginger and garlic since ginger is a natural pairing for carrots.
I added a little of the puree first, kinda like sauteing the tomato paste at the beginning of a tomato sauce.
Then the rest went in. But this was too thick, so what to add? I already added water, so i didn't want to dilute the flavor anymore.
So I added cream, chicken stock, and wine.
Then for flavorings, coriander, parm, and parsley, all great pairs with carrots.
Why do I always end up filling this pot? Today it was because the sauce was too thick and bland and I had to add more liquids and flavorings than expected.
As always, be sure to mix the sauce and pasta when everything is hot.
The idea of the sausage came because anise flavors match well with carrots and there is fennel seed in most italian sausages.
Everyone I fed this was skeptical when I first said carrot sauce, but I think ended up liking it at the end. I felt that it was close to awesome. The flavors were there, but it needed to be a bit deeper and richer, perhaps just with more salt, parm, wine, cooking time, and maybe less water in the processing phase.
5 lbs carrots
Salt and pepper carrots and cut into similar sized chunks. Roast at 400 for 25 minutes or until a fork goes through a carrot easily. Puree in a food processor in batches, using water to form a creamy consistancy. Use as little water as possible. Set this puree aside.
6 cloves garlic
Thumb sized peice of ginger
teaspoon red pepper flakes
1 cup wine (any that is open or around)
1 cup parm shredded
1 cup half and half
1 cup chopped parsley
1/2 cup chicken stock
1 tablespoon coriander
Makes: way too much sauce.
Saute onions in olive oil for 5 minutes, add pepper flakes, garlic and ginger, 1 minute, add a few heaping spoonfulls of the carrot puree and stir around for 2 minutes. Add the rest of the puree followed by the rest of the liquids and flavorings. Simmer for 10 minutes and adjust seasonings as needed. serve with pasta and mix in the sausages. this recipe makes way more sauce than you will ever need. we put some in the freezer, but you should probably half the recipe at least.