Carrot Sauce v.1 is a sauce made with carrot juice that is reduced to a syrup almost. This recipe continues the “vegetable as sauce” motif I am fond of, but is made from whole carrots and is thicker and less intense. Although this was originally conceived to go with seared fish or chicken, it is excellent with very thick spears of grilled asparagus. A drizzle of balsamic vinegar reduction and/or thinned pesto would be great with this.
INGREDIENTS:
3-4 Chantenay carrots (2 cups), cleaned and sliced ¼ inch 1 leek white, around 4×1 inch, split lengthwise, sliced thinly, washed and dried* 1 small shallot, minced 2 ounces white wine 1 sprig fresh thyme 2 sprigs fresh marjoram 1 cup light bodied vegetable stock (optional) 2-3 cups water, or as needed Grapeseed or light flavored olive (a buttery French or Spanish would be nice) oil, as needed Salt and white pepper to taste (white pepper is used to avoid little black flecks in the sauce. If this does not bother you, use black pepper) 1-2 tablespoons unsalted butter (optional)METHOD:
Heat a 2-3 quart chef’s pan or saucepan over medium heat. When hot, film generously with oil. When oil is hot, add the carrots to the pan and toss to coat with oil. Cook 5-7 minutes, tossing frequently to prevent coloring the carrots. The direct heat will caramelize the sugars in the carrots adding sweetness and depth of flavor. Do not color the carrots or they will be too sweet.
After 5-7 minutes, the carrots should be fragrant and softened just a little. Add the leeks and shallot and toss to coat with oil. Add the 3 sprigs of herbs. Sauté gently until the alliums are translucent and fragrant, but do not allow them to color.
Season with salt and pepper and add the white wine. Cook until the wine has reduced 90%. If using, add the stock and reduce 75%, then add enough water to just cover the carrots. Simmer until the carrots are very tender. You should be able to crush a slice between thumb and forefinger. When carrots are tender, transfer to a blender.
Reduce carrot cooking liquid to 1 cup. Discard herbs, keep liquid hot and bring to the blender. Add a ¼ cup of cooking liquid to blender and put the lid on. Starting on low, blend carrots to a puree. If the carrots are not moving, add liquid until they do. Turn up the speed and puree carrots. Drizzle in a little liquid at a time until the carrots are moving freely. Puree, adding a little more liquid at a time as needed until the puree has reached a sauce-like consistency, but is light bodied. If you wish, enrich the sauce by cutting up the butter into small cubes and dropping them into the blender as the motor is running. Puree until the butter is emulsified in the sauce. The sauce is ready when it is light, almost fluffy, and the color and flavor are bright and carroty.
Keep hot and use right away.
Yield: Around 1½ cups
Source: Chef Andrew E Cohen
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