Description
Do you love carrots as much as I?)) Especially for fans of carrots)) the sauce is pronounced sweet-creamy - carrot taste, with light hints of rosemary and anise. In my opinion, it is perfect with white meat, fish, seafood and vegetables. Well, its original color will accentuate and enhance any dish!
Ingredients
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Carrots
150 g
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Cream
400 ml
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Butter
50 g
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Star anise
2 piece
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Rosemary
0.5 tsp
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Salt
Cooking
Carrot three on a small grater and tormented in butter until tender (10 minutes)
Add cream - 200 ml, salt, rosemary (I had dried) and, stirring constantly, heat over 5 minutes.
With the help of a blender make carrot and cream into a puree and pour into a saucepan. Add the star anise, the rest of the cream, check for salt and on low heat bring to readiness (another 5 minutes).
The sauce is ready! Served with any dish:
To seafood and cereals;
To chicken sausages.
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