Carrot Ginger Sauce
Few things beat a delicious and incredibly versatile sauce that comes together quickly! Whether using as a dressing, a dip, or a glaze, this sauce brings a great flavor to any dish!
Role reversal. When I’m making salads, which I do often and in very different forms, I tend to lean on the ingredients to provide interesting flavors and mix up the average packed lunch version. Often to bring out these ingredients, a simple oil and vinegar or lemon is drizzled on top to let the salad speak for itself. What I find intriguing about this recipe, is that the flavors jump out best when using a very simple salad! The fact that the dressing packs a lot of nutrients and ingredients that would typically be found in the salad itself, having this drizzled over lettuce, cucumber and raw onion lets the sauce do the talking and makes for a quick and easy lunch if made ahead of time!
Jack of all trades. A unique aspect to this sauce is just how versatile it can be. Once having the basic ingredients pureed together, the addition or subtraction of a little water can transform a vegetable dip into a glaze for what’s coming off your grill, or even a topping for a fresh stir fry. The possibilities are endless, and the different flavors are pulled out in a unique fashion based on what it is paired with. Making this ahead of time, it can be fun to try a few different ways, with each bringing its own personality!
Looking for other ways to use carrots? Try out:
This recipe was part of the Tour of the Market challenge, where I try to use seasonal produce in new and creative ways. Have a new way to use carrots? I’d love to hear from you! Comment below!
Follow along on the journey to see some great markets showcased and new recipes posted frequently! Like and Follow Goddess of Garlic on Facebook to receive all the updates!
Carrot Ginger Sauce
Equipment
- Sauce Pan
- Kitchen knife
- Blender
Ingredients
- 4-5 medium Carrots
- 2 tsp Fresh Ginger
- 1 clove Garlic
- 2 tsp Soy Sauce or Liquid Aminos
- 1 tsp Olive Oil
- 2-3 tbsp Warm water
- Salt and Pepper to taste
Instructions
- In saucepan, add carrots, peeled and roughly chopped, with enough water to cover, and cook until tender (about 5 minutes).
- In blender, add tender carrots with the rest of the ingredients and puree until smooth. Add warm water as needed to obtain the desired consistency.
- This sauce is great served over a simple lettuce salad with onion and cucumber, or by using less water to have a thicker consistency, as a dip for a vegetable tray or crackers. Enjoy!
