Recipe by: Fédération des producteurs de lait du Québec

A delicious and simple accompaniment to any meal.

Yield: 4 servings
Prep time: 5 minutes
Cook time: 1 hour roasting/cooking

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Equipment

knife

frying pan

bowl

measuring cup

tablespoon

Ingredients

250 mL (1 cup) 15% cooking cream

15 mL (1 Tbsp.) butter

1 clove garlic, chopped

1 shallot, chopped

125 mL (1/2 cup) dry white wine

500 mL (2 cups) chicken or vegetable broth

15 mL (1 Tbsp.) curry powder

15 mL (1 Tbsp.) turmeric

15 mL (1 Tbsp.) grated ginger root

15 mL (1 Tbsp.) cornstarch

30 mL (2 Tbsp.) cold water

12 thin carrots, oven roasted until tender

Instructions

1. In a frying pan, melt butter and cook garlic and shallot without browning.
2. Add wine and reduce by half.
3. Add broth, cream, curry powder, turmeric and ginger root.
4. Bring to a boil.
5. Dissolve cornstarch in cold water and add to sauce.
6. Cook 1 minute to thicken.
7. Serve sauce spooned over roasted carrots.