Maxfacts

Carrot sauce

Ingredients

• 300 g carrots, prepared and diced
• 2 tbps short grain (or risotto) rice
• 300 ml vegetable bouillon
• 1 tsp lemon juice
• 1 tsp sesame oil
• 30 g cold butter, cubed
• salt, white pepper

Method

1. Heat vegetable bouillon in a saucepan, add carrots and rice and cook until very soft. Puree mixture, pass through sieve and return to saucepan. Season with lemon juice, sesame oil, salt and pepper to taste, reheat and whisk in the cold butter cubes one by one (this will thicken the sauce).