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:

1. Cook the carrots along with the bay leaves, celery, mint and 1 cup of water until they are soft.
2. Mash well and strain so that you get a smooth paste. Throw away the residue.
3. Melt butter in a pan and stir in the flour. Simmer for a few seconds.
4. Remove from the heat and mix in the tomato, carrot stock, pepper and salt. Mix well.
5. Simmer on low heat for 2-3 minutes until the sauce thickens a little, then remove from heat.
6. Can be used for any dish calling for a brown sauce.
7. Recipe Courtesy: Anglo-Indian Recipes

Recipe courtesy of Bridget White