Carrot and Parsnip Sauce Recipe

From Dorothy McNett's Recipe Book.

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Carrot and Parsnip Sauce

From Dorothy McNett's recipes at Use this delicious and colorful sauce as a garnishing sauce for any grilled meat (fabulous with Rib Eye Steak) or grilled or sauteed fish steaks such as salmon or halibut.

2 medium carrots
1 - 2 medium parsnips
1-2 tablespoons water, broth, or white wine
1 teaspoon Dijon style prepared mustard
1/4 cup extra virgin olive oil
pinch of sea salt
freshly ground pepper

1-2 salmon steaks
sprinkles of paprika, salt and pepper
fresh parsley and or dill for garnish

Wash and scrub the carrots and parsnip. Cut into small pieces and place in glass or ceramic batter bowl. Add 1-2 tablespoons liquid as desired. Cover. Cook in microwave 5-8 minutes or until vegetables are tender when pierced with fork. In food processor with steel chopping blade in place, whirl the vegetables with the mustard, slowly drizzling in the olive oil. Season as desired with salt and pepper. Mixture should be pourable, adding more oil if needed. Grill or pan saute the salmon. Drizzle some of the sauce over the serving plates and then arrange the salmon. Drizzle with a bit more sauce, garnish with fresh greens.

Recipe created 2011-09-18.

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