Pasta: Carrot Cream Ginger Sauce

posted by ROY 11-01-101 7:11 PM

Carrot Cream Ginger Sauce

1 1/4 pound carrots, cooked and pureed
2 1/2 Tbsp ginger root, Peeled and minced
3 3/4 c chicken broth
1 1/4 c heavy cream
1 1/4 c cornstarch
Salt to taste
White Pepper to taste
Parsley sprig as garnish

Bring carrot puree, ginger and broth to a boil. Reduce heat to simmer and cook 5 minutes. Mix cream and cornstarch together. Stir into sauce. Add salt and pepper. Simmer 5 minutes until slightly thickened. Strain sauce. Ladle over Pasta or Ravioli.

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