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Ginger-Carrot Sauce

Ginger-Carrot Sauce
Ginger-Carrot Sauce requires roughly 45 minutes from start to finish. One portion of this dish contains approximately 0g of protein, 0g of fat, and It is a good option if you're following a gluten free, fodmap friendly, and vegan diet.

Instructions

1
In a saucepan, steam the carrot until tender, about 8 minutes.
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CarrotCarrot
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Sauce PanSauce Pan
2
Let cool.
3
In a food processor or blender, pulse the chopped ginger until minced.
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GingerGinger
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Food ProcessorFood Processor
BlenderBlender
4
Scrape into a small sieve set over a medium bowl and press to extract the juice; discard the solids. Stir the carrot juice into the ginger juice.
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Carrot JuiceCarrot Juice
Ginger JuiceGinger Juice
ExtractExtract
JuiceJuice
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SieveSieve
BowlBowl
5
In a small saucepan, combine the sugar and water and bring to a boil.
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SugarSugar
WaterWater
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Sauce PanSauce Pan
6
Remove from the heat and whisk to dissolve the sugar.
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SugarSugar
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WhiskWhisk
7
Let cool.
8
Whisk in the mustard powder, then cover and let stand for 5 minutes.
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Mustard PowderMustard Powder
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WhiskWhisk
9
Whisk in some of the carrot-ginger juice to loosen.
Ingredients you will need
Ginger JuiceGinger Juice
CarrotCarrot
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WhiskWhisk
10
Transfer the mixture to a blender.
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BlenderBlender
11
Add the remaining carrot-ginger juice and steamed carrot and puree.
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Ginger JuiceGinger Juice
CarrotCarrot
12
Transfer the sauce to a bowl. Stir in the grated ginger and sesame oil and season with salt.
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Sesame OilSesame Oil
GingerGinger
SauceSauce
SaltSalt
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BowlBowl
13
Transfer the sauce to jars and refrigerate.
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SauceSauce
14
Make Ahead: The sauce can be refrigerated for 1 month.
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SauceSauce
DifficultyExpert
Ready In45 m.
Servings30
Health Score3
Dairy FreeGluten FreeLow FodmapVeganVegetarian
DietsGluten FreeDairy FreeLacto Ovo VegetarianFodmap Friendly
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