Carrot Sauce

Pasta with Carrot Sauce

Recently I had some homemade cheese ravioli with friends and made a couple of sauces to have with them. One of those sauces was a carrot sauce. I promised my friend Amy, that I would get the recipe posted for her.  It’s a simple sauce that packs a lot of flavor. The process is simple, just cook carrots and few other ingredients in stock until the carrots are really tender and most of the liquid is cooked off. Puree, then toss the sauce with pasta, over rice or even with veggies or meats. Simple and very yummy. Here is the recipe.

Carrot Sauce

1 T. oil
1 onion, chopped
1 garlic clove, minced
1 lb. carrots, peeled and sliced
2 c. chicken or vegetable stock
Salt and pepper to taste
1/2 c. cream, half and half or evaporated milk
1-T. fresh dill or 1 t. dried

Hot cooked pasta

Sauté onion in oil until tender. Add garlic, carrots and stack and cook until carrots are very tender. Much of the liquid should have evaporated by then. Place mixture in blender and add cream or milk, mixing until smooth. Add dill and adjust seasonings, tossing over hot pasta to serve. I sometimes top with some shredded Parmesan cheese, too.
Variations: Use sweet potatoes, pumpkin, winter squash or even peas for different tastes.