I was standing in a kitchen, sipping coffee and mindlessly moving jar with a young, pink ginger across the table. I bought it almost two weeks ago and still had no idea what to use it for. With a cup of coffee in hand, I imagined all those dishes that I could prepare. But none of them inspired me to make a shopping list.
Jar rocked into the basket with the roots (turmeric, ginger, garlic) and I felt like Ingenious Dobromir.
I set the jar in the middle of the table top, I have ginger root nearby and another jar, this time with dried ginger. Triple ginger… something. That is an idea. Time to refine it.
At the market I was walking among the stalls. Oranges. Carrot. Oranges and carrots! And that was how the triple ginger carrot sauce was born.
Especially for it, I bought a black pasta (although, I admit, it looks good , but taste is rather mediocre).
I thickened sauce with potatoes, onion and “splash” of coconut milk; You can, instead of cooked vegetables, use beans to thicken (no idea how traditional method of “cream + flour” will work, I have not tried). But you need to add some thinckening – veggies or beans. Carrots themselves do not give the expected consistency, you can see the structure of ground vegetables and, although the color is beautiful and intense, it does not look like sauce.
A same carrot-ginger sauce is fraudulently hot. At first you taste the sweetness of carrot and orange, light aroma of ginger, and a moment later you end with a hole burned in the palate.
Cooked vegetables and coconut milk soften the taste. But definitely this sauce is for those, who like spicy food.
I had pasta. But you can try with rice or noodles. It should goes well with meatloaf (both vegetable or meat), roasted meats and vegetarian falafels.
0.5 kg of carrots
3 cm piece ginger root
1 tablespoon ginger sushi
1 tablespoon ginger powder
juice and grated zest of one orange (approx. 0.5 cups of juice)
1 tablespoon date syrup (honey or brown sugar)
1 teaspoon coconut oil
1 tablespoon white balsamic vinegar (you can use white wine)
0.5 cups of vegetable stock or water
1 – 2 tablespoons coconut milk
1 small potato
1 small onion
- Peel the potatoes and onions. Translate into a small pot and cook (without salting) until tender.
- Peel the carrots and cut into smaller pieces.
- Into the pot, add all sauce ingredients (carrots, 3 kinds of ginger, juice and orange zest, syrup, oil, vinegar and broth). Cook, covered, on low heat until carrots are tender – approx. 20 minutes.
- When carrots are ready, translate the contents of the pan into a blender and mix.
- After a while, add the potatoes and onion. Again mix. If the sauce is too thick, add a little water or broth.
- When the sauce has a satisfactory consistency, add the coconut milk, mix it.
If necessary, you can reheat the sauce, but do not boil it. Serve with pasta, rice or noodles. Bon Appetit 🙂