Carrot Sauce
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
4
calories
Calories
Nutritional values
1 gram contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 4 cal. | (0 %) | ||
| Protein | 0 g | (0 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 0 g | (0 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0 mg | (0 %) | ||
| Vitamin K | 0.3 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0 mg | (0 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 0 μg | (0 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.1 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 2 mg | (0 %) | ||
| Calcium | 0 mg | (0 %) | ||
| Magnesium | 0 mg | (0 %) | ||
| Iron | 0 mg | (0 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0 mg | (0 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 0 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
500
- Ingredients
- 250 grams carrots
- 1 garlic clove (peeled)
- 1 tsp dried oregano
- ½ tsp sugar
- salt
- 250 grams Mayonnaise
- 1 Tbsp spicy Mustard
- 1 tsp lemon juice
- 1 tsp Horseradish
- cayenne pepper
Preparation steps
1.
Peel the carrots. Julienne half of one of the carrots for garnish. Blanch the carrot strips in boiling water until al dente. Thinly slice the remaining carrots.
2.
Bring 100 ml (approximately 3 ounces) of water, the sugar, and some salt to a boil. Add the sliced carrots, oregano, and garlic. Reduce the heat and simmer gently for 15 minutes. Once the water has almost evaporated, remove from the heat and let cool.
3.
Puree the carrot mixture with the mayonnaise until smooth. Season to taste with the lemon juice and horseradish. Transfer into glasses, garnish with the blanched carrot strips, and serve.
