Ingredients:
• 3 – carrots, peeled and chopped
• 2 – medium-sized onions, chopped
• 2 tbsp – chopped Celery
• 2 – Bay Leaves
• 1 tsp – chopped Mint
• 2 tbsp – Tomato puree or 2 finely chopped Tomatoes
• 2 tbsp – Butter
• 2 tbsp – flour
• 1 tsp – pepper powder
• 1 tsp – salt
Method:
- Cook the carrots along with the bay leaves, celery, mint and 1 cup of water until they are soft.
- Mash well and strain so that you get a smooth paste. Throw away the residue.
- Melt butter in a pan and stir in the flour. Simmer for a few seconds.
- Remove from the heat and mix in the tomato, carrot stock, pepper and salt. Mix well.
- Simmer on low heat for 2-3 minutes until the sauce thickens a little, then remove from heat.
- Can be used for any dish calling for a brown sauce.
- Recipe Courtesy: Anglo-Indian Recipes
Recipe courtesy of Bridget White