Roasted Carrot Sauce
A flavorful sauce for chicken, fish or pasta!
Ingredients
- 6 carrots
- 3 onions
- 6 garlic cloves
- 1 bunch of chard greens
- 1/4 teaspoons cayenne
- 2 tablespoons honey
- 4 tablespoons Extra virgin olive oil
- Salt and pepper to taste
- 3 cups of water or broth
- 1/2 cup light cream optional
Instructions
- Heat oven to 450.
- Chop carrots and 2 onions. Peel garlic. Roughly chop chard.
- Dice 1 onion, set aside with chard.
- Mix carrots in bowl with 2 tablespoons olive oil, 1 teaspoon salt, 2 tablespoons honey and 1/4 teaspoon cayenne. Put on a lined baking tray.
- Mix chopped onions and garlic in bowl with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Put on baking tray.
- Roast carrots, onions and garlic for about 35 minutes or until the carrots are fork tender and browning.
- Heat large sauté pan on medium, adding 1 tablespoon olive oil when pan is hot. Add diced onion, greens and 1 teaspoon salt. Let cook for at least 5 minutes. When the greens soften, and wilt remove from pan and set aside.
- Add roasted vegetables into pan and mash. Add in 1 cup of liquid and blend with an immersion blender. Continue until the sauce is pureed to your liking. *If you would like a creamier sauce, add 1/2 cup of heavy cream after blending and mix til smooth.
- Add greens and onion back into the pan and combine.
Notes
You can puree this roasted vegetable sauce until silky smooth or leave it chunky if you like a more toothsome sauce. Delicious over pasta, rice, or under chicken, fish or a roast of pork.
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