Creamy carrot sauce

Let´s leave the fresh tomato sauces for the summer and turn to carrot sauces in winter! You can use it for pasta like in the foto or for veggies/grissini/bread/chips for a nice aperitivo

Ingredients (for pasta for 2 people or for an aperitivo for 2)

• 1 onion
• 4 carrots
• 1/2 cup orange pulp (optional after making juice I used the pulp here to give a fresh and fruity touch)
• 140ml creme fraiche
• salt to taste
• pepper as much as wished
• zest from half a lemon
• olive oil (butter would match also nicely here)
• artichokes (optional – for decorating the dish)

Steps

• Cut the onion in big dices
• Warm olive oil in a pot and add the onion
• While the onion is getting cooked, cut the carrots. The smaller the pieces, the quicker will be the sauce.
• When the onion is transparent, add the carrots and stir it a couple of times
• Add boiling water until the carrots are covered and cook in medium/low temperature
• When the carrots will be cooked (depends on the size you cut them – check them with a fork), you can puree them
• Add salt, pepper, the lemon zest and the creme fraiche and mix
• Enjoy! You can serve it warm but also cold is fine (cold is not recommended for pasta…)