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.