Carrot jus

Carrot jus

By
From
French Lessons
Makes
200 ml
Prep
10 mins
Cooking time
35 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
3 large carrots
4 sprigs thyme
1 star anise
500ml water
10ml vegetable oil
salt
pinch sugar, (optional)
pepper

Method

  1. Peel the carrots and slice them finely. Place the peelings in a saucepan with one of the carrots, 2 sprigs of the thyme, the star anise and water. Bring to the boil, then lower the heat and simmer for 15 minutes. Strain the carrot stock through a fine sieve and reserve.
  2. Heat the oil in a large heavy-based saucepan. Add the rest of the carrots and sweat for a few minutes until they soften. Add the rest of the thyme and the reserved carrot stock and simmer for 10 minutes. Taste and season to your liking, adding a little sugar if need be.
  3. Tip into a colander and drain, transferring the liquor to a blender with 2 tablespoons of the pulpy cooked carrots. Whiz to a smooth purée and pass though a fine sieve. This sauce is best served as fresh as possible, although it will keep for a few hours.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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