Carrot-Cardamom Sauce

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Contents 1 Description 1.1 Ingredients 1.2 Directions 1.3 Other Links 2 See also

[edit] Description

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[edit] Ingredients

• 6 cups fresh carrot juice
• 1 teaspoon ground cardamom
• 5 tablespoons cornstarch mixed with 6 tablespoons vegetable stock

[edit] Directions

Heat the carrot juice and cardamom in a medium saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer for 15 minutes. (The carrot juice will separate; this is okay.) Mix in the cornstarch mixture and cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 5 minutes.

Pour the sauce into a blender and process to incorporate the carrot juice.

Use the sauce immediately, or cool quickly by setting in a bowl of ice and water. Store in an airtight container for up to one week in the refrigerator or freeze for about one month.

[edit] Other Links

[edit] See also