Creamy Carrot and Ginger Sauce

Thermomix recipe: Creamy Carrot and Ginger Sauce. Ready in 32 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 350 g carrots, peeled and roughly chopped
• 60 g onion, roughly chopped
• 20 g unsalted butter, plus extra for finishing
• 0.5 tsp fresh ginger, grated (optional)
• 25 ml white wine
• 120 ml vegetable stock or water
• 0.5 tsp lemon juice (optional)
• Salt, to taste
• Freshly ground black pepper, to taste
• Pinch smoked paprika or cumin (optional)
• 45 ml heavy cream

Instructions

1. Add the roughly chopped carrots and onion to the mixing bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl.
2. Add 20 g butter to the mixing bowl. Sauté 10 min / 120°C / Speed 1 (Reverse).
3. Add 25 ml white wine. Cook 2 min / 100°C / Speed 1 (Reverse) to deglaze the bowl and reduce slightly. Remove the measuring cup and place the simmering basket on the lid to allow for evaporation.
4. Add 0.5 tsp grated ginger (if using) and 120 ml vegetable stock. Cook 7 min / 100°C / Speed 1 (Reverse). Remove the measuring cup and place the simmering basket on the lid to allow for evaporation.
5. Blend the mixture by gradually increasing speed: start at Speed 5 and slowly increase to Speed 10 for 1 min, until silky smooth. Scrape down the sides of the bowl.
6. Add 45 ml heavy cream, 0.5 tsp lemon juice (if using), salt, pepper, and optional pinch of smoked paprika or cumin. Blend 20 sec / Speed 8.
7. Add a small pat of cold butter (approx. 5-10 g) to the mixing bowl. Mix 1 min / 90°C / Speed 1 (Reverse) to emulsify and add shine.
8. For an extra smooth, velvet texture, strain the sauce through a fine-mesh sieve. Serve hot.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.