Carrot pizza sauce
This recipe was shared in the Growers' sheet for 3/11/17
It's originally from epicurious.com
The sauce can be used instead of a tomato sauce on pizzas, with toppings of your choice.
Vegetarian (depending on the cheese used), gluten-free
Ingredients
Ingredients
2 tbsp. olive oil
1 medium onion, chopped
3-4 carrots, peeled and thinly sliced (about 300g)
250ml white wine
1/2 tsp salt
100g mascarpone/soft cheese
1/8 tsp cayenne pepper
water
Directions
Directions
- Heat the oil and fry the onions until soft and golden (about 15 mins).
- Add the carrots and fry until beginning to brown (about 5 mins).
- Add wine and then reduce liquid to half.
- Add 250ml water, cover, and simmer until the carrots are tender and most of the liquid has evaporated (about 15 mins).
- Transfer to a blender or puree with a stick blender.
- Add the salt, mascarpone/soft cheese, cayenne and a little more water. Puree until smooth.
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)