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…)
