This is from _El Farol: Tapas and Spanish Cuisine_, and is recommended in the book as an accompaniment for roast duck, chicken, or quail. I can attest that it's very good with roast duck; I just had it a few weeks ago.
Moroccan Carrot Sauce
1 yellow onion, diced 2 teaspoons minced garlic 3 teaspoons ground cumin 2 teaspoons ground coriander 2 teaspoons ground cinnamon 10 carrots, peeled and chopped 8 cups chicken stock 1 can orange juice concentrate 2 tablespoons honey 2 teaspoons chile pequin, crushed salt and pepper
Sauté onion and garlic in a skillet. Add spices and carrots. Stir. Add remaining ingredients and boil until the carrots are soft. Puree in a blender and strain through a wire mesh. Adjust seasoning to taste.
This is from _El Farol: Tapas and Spanish Cuisine_, and is recommended in the book as an accompaniment for roast duck, chicken, or quail. I can attest that it's very good with roast duck; I just had it a few weeks ago.
This sounds amazing! It's okay if I cut back on the peppers?
This sounds amazing! It's okay if I cut back on the peppers?
Peppers? How about the cinnamon? This is going to taste like cinnamon all over more than anyplace else. And with the cumin, it'd be great on apple pie tacos. :P
Bob Terwilliger <virtualgoth@die_spammer.biz> wrote in message news:[email hidden]...
Quoted message said:
This is from _El Farol: Tapas and Spanish Cuisine_, and is recommended in the book as an accompaniment for roast duck, chicken, or quail. I can attest that it's very good with roast duck; I just had it a few weeks ago.
Moroccan Carrot Sauce
So... Is it a dipping sauce or marinade or baste? (Add a little cream and it'd be a great soup!)
So... Is it a dipping sauce or marinade or baste? (Add a little cream and it'd be a great soup!)
You *could* use it as a dipping sauce. I don't think it would work well as a marinade or baste, because it's got a fairly high sugar content and a low acid content.
I'd call it a "finishing sauce" more than anything else. Now that I think about it, though, I bet it would make a good enchilada sauce.
This sounds amazing! It's okay if I cut back on the peppers?
Peppers? How about the cinnamon? This is going to taste like cinnamon all over more than anyplace else. And with the cumin, it'd be great on apple pie tacos. :P
nb
Believe it or not, it is a delicious combination. Here is a Moroccan Carrot Salad that I make:
Believe it or not, it is a delicious combination. Here is a Moroccan Carrot Salad that I make:
No, I'm intrigued by the concept. I'm a big fan of carrot sauces, specially ajvar, a Hungarian carrot/pepper sauce. BUT! ...2 t of cinnamon!? That's a helluva lot of cinnamon. Enough to overwhelm burning car tires, fercrineoutloud. The mind reels at what savagery it would inflict on poor defenseless carrots.
