Carrot Sauce Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 large: Carrots, chopped, 12 ounces
1 medium: Onion, chopped, 7 ounces
2 Ribs: celery, chopped
2 cup: Chicken or vegetable stock,
3 cup: Low sodium tomato cocktail,
1 tbsp: Ground cumin,
1 tbsp: Ground coriander,
1 tsp: Oregano flakes,
1 tsp: Ground cinnamon,
1 tbsp: Chile powder,
1 Clove: garlic, minced
Directions:
Coarsely chop vegetables and place with all other ingredients in a
pot. Bring to a boil, reduce to a simmer and cook uncovered 20
minutes, or until all the vegetables are soft. Stir once or twice.
Place small quantities in a blender and carefully mix until all the
sauce is pureed. Transfer to a pot to keep warm.
Uploaded 13 July 1991 by Lon Hall
A Collection of Soup Recipes from "Enola Prudhommes Low-Calorie Cajun
Cooking"
Source from luhu.jp
pot. Bring to a boil, reduce to a simmer and cook uncovered 20
minutes, or until all the vegetables are soft. Stir once or twice.
Place small quantities in a blender and carefully mix until all the
sauce is pureed. Transfer to a pot to keep warm.
Uploaded 13 July 1991 by Lon Hall
A Collection of Soup Recipes from "Enola Prudhommes Low-Calorie Cajun
Cooking"
Source from luhu.jp
Tags
Sauces