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Caramelised Carrout Sauce

Caramelised Carrrot Sauce with pasta

Caramelised Carrot Sauce
13th December, 2016

Carrots, eh? What a boring vegetable. What is the point of carrots? What can the simple carrot do?

Carrots are one of the triumvirates of the fantastic tomato sauce, the key ingredient in carrot cakes and the star of this versatile and very simple sauce. Serve it with pasta, serve it with crab souffle, but do serve it!


  • 3 medium sized carrots, chopped
  • 1 medium onion, diced
  • 1 tbsp olive oil
  • 250 mls chicken or vegetable stock
  • 2 tsp sugar
  • 1 tbsp cider vinegar
  • salt and pepper, to taste


    Heat the olive oil in a saucepan and then add the carrots, onion, salt and pepper

    Reduce to a low heat and gently cook for 25-30 minutes or until the carrots and onion are browned

    Pour in the stock and bring it to a boil and then reduce to a simmer for another 10 minutes or until the stock is reduced by half

    Puree the mixture in a blender or food processor and set aside

    Before serving, add to a saucepan, bring back to the heat and stir in the sugar and the cider vinegar

  • Why not serve with this