Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cardamom | 1 tsp ground (2g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 6 cups fresh carrot juice
- 1 teaspoon ground cardamom
- 5 tablespoons cornstarch mixed with 6 tablespoons vegetable stock
- =
Directions
Heat the carrot juice and cardamom in a medium saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer for 15 minutes. (The carrot juice will separate; this is okay.) Mix in the cornstarch mixture and cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 5 minutes.
Pour the sauce into a blender and process to incorporate the carrot juice.
Use the sauce immediately, or cool quickly by setting in a bowl of ice and water. Store in an airtight container for up to one week in the refrigerator or freeze for about one month.