Best Fresh Carrot Sauce Recipes

Fresh Carrot Sauce image

Provided by David Glickman

Yield Makes 2 cups of sauce, enough for about 6 servings

Number Of Ingredients 6

2 cups carrot juice (about 8 medium carrots, cleaned and peeled)
4 tablespoons of cold, unsalted butter
Pinch of cayenne pepper
Pinch of cinnamon
Salt and pepper to taste
1 tablespoon fine herbs (chopped chervil, chive, tarragon)

Steps:

Juice the carrots through a vegetable juicer. Skim any foam off the top. Pour the juice into a saucepan and place over medium heat. Bring the sauce up to just before the boiling point (tiny bubbles will begin to form) and remove from heat. Whisk in cubes of cold butter one at a time until all are incorporated.
Place back on the heat and simmer for 1-2 minutes. Add cayenne, cinnamon, salt and pepper. Just before serving, add the fine herbs. This sauce is best made minutes before serving.

Fresh Veal Sweetbreads With Porcini Sauce & Carrot Salad image

Provided by Food.com

Categories Meat

Time 35m

Yield 2 serving(s)

Number Of Ingredients 22

1 large egg yolk
1 teaspoon Dijon mustard
2 tablespoons white balsamic vinegar
1 teaspoon sugar or 1 teaspoon honey
1 pinch salt
1 teaspoon chopped rosemary
1 teaspoon shallot
2 tablespoons olive oil
1/2 cup vegetable oil
3 small assorted color heirloom carrots, Thinly Sliced, Crosswise
1 large bunch baby arugula
1 tablespoon capers, Drained
1/2 roasted red pepper, Julienned
1 lb large veal sweetbreads, Poached, Peeled, Pressed
salt and pepper
1 cup flour (for dredging)
1 garlic clove, chopped fine
1 small shallot
3 tablespoons olive oil
2 tablespoons butter, to cook and 4 tbsp. to baste
1 sprig rosemary
1 large sprigs thyme

Steps:

For the salad:.
Put all ingredients, except oil, in bowl (if hand whisking) or food processor. While mixing slowly drizzle in oils until smooth and emulsified.
Toss all ingredients in a bowl with 3-4 tablespoons dressing. Salt & pepper to taste.
For the sweetbreads:.
Heat Oven to 400 Degrees. Heat large heavy sauté pan. Season pressed sweetbread with salt and pepper, dredge in flour.
Heat heavy sauté pan, add oil and 2 tablespoons butter, warm until butter melts. Add floured sweetbread, sear well on all sides - three minutes on each side - add remaining butter, rosemary and thyme - baste sweetbreads until firm - approximately four minutes. Remove to plate and keep warm.
Add garlic and shallot to the same pan with residual butter. Add mushrooms and stir until brown. Deglaze pan with wine, add heavy cream and simmer until reduced by half.
Divide sauce among four plates, slice sweetbreads, set on sauce and garnish with carrot salad.

Nutrition Facts : Calories 1185.8, Fat 103, SaturatedFat 20, Cholesterol 122.8, Sodium 393.6, Carbohydrate 59.3, Fiber 4.1, Sugar 5.9, Protein 9.1