Creamy Carrot Sauce Served Over Green Beans

A zesty and creamy sauce to pair with vegetables , salads, and more!

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Creamy Carrot Sauce

Makes about 1 cup sauce

Ingredients:

Water, as needed

2-3 carrots

Fresh dill

2-3 tsp. better than bouillon vegetable base

1/4 cup mayonnaise/vegan mayo

1-2 Tbsp. lemon juice

1/4 tsp. paprika

1/4 tsp. chili powder

1/4 tsp. ginger

Directions:

1. Fill a pan with water to a depth of about 1 cm. Heat on the stove until it begins to steam.

2. Add carrots, dill, and 1-2 tsp. bouillon.

3. Steam until carrots are tender all the way through, replenishing water as needed.

4. Pour carrots and liquid into a food processor. Toss in a little of the dill if you like.

5. Add 1 tsp. bouillon and remaining ingredients and blend until smooth.

6. Blend in water to reach desired consistency.

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I started out in the kitchen knowing I should cook some green beans and finish up the carrots as they were starting to get a little floppy. Carrots and green beans - a great combo for a stove-top saute. But then I had an idea.

I was watching Queer Eye last night and Antoni was making a really interesting carrot juice sauce. I didn't have carrot juice, but I thought that maybe I could try to make a sauce of my own.

It started out tasting almost like a deviled egg - something I wasn't mad about as a took a few tastes but not exactly what I was going for. A healthy dose of acidity from the lemon juice and a touch more of the savory, salty bouillon really rounded it out and made it a great pairing for the sauteed green beans. I think I might try it as a salad dressing next.

ENJOY!