Cooking Instructions

In a frying pan, melt butter and cook garlic and shallot without browning. Add wine and reduce by half. Add broth, cream, curry powder, turmeric and ginger root. Bring to a boil. Dissolve cornstarch in cold water and add to sauce. Cook 1 minute to thicken. Serve sauce spooned over roasted carrots.

Preparation: 5 minutes + 1 hour roasting
Cooking: 15 min
Servings: 4

Ingredients

• 250 mL (1 cup) 15% cooking cream
• 15 mL (1 tbsp) butter
• 1 clove garlic, chopped
• 1 shallot, chopped
• 125 mL (1/2 cup) dry white wine
• 500 mL (2 cups) chicken or vegetable broth
• 15 mL (1 tbsp) curry powder
• 15 mL (1 tbsp) turmeric
• 15 mL (1 tbsp) grated ginger root
• 15 mL (1 tbsp) cornstarch
• 30 mL (2 tbsp) cold water
• 12 thin carrots, oven roasted until tender