Carrot - fennel sauce
Ingredients
- 4 carrots, prepared and finely chopped
- 2 shallots, finely chopped
- 2 tbsp (olive) oil
- small knob tomato puree
- pinch of sugar
- 125 ml vegetable stock
- 250 g fennel, prepared and chopped
- salt, white pepper to taste
Method
- In a saucepan heat oil, add chopped shallots and carrots, pinch of sugar and sweat for 5 minutes. Add tomato puree and vegetable stock, cover and simmer for 10 minutes. Add chopped fennel and simmer until all vegetables are soft. Blend until smooth, pass through fine-meshed sieve, season to taste and adjust thickness as required.