Sea Buckthorn and Carrot Sauce ‒ Tyrni-porkkanakastike

There are some ingredient combinations that are like made to fit together and bring out the best from each other, like turnip and tar, dark chocolate and red wine, strawberries and rhubarb or rye and bilberries. Well, the consort determined for carrots in the beginning of times is apparently sour berries. Sea buckthorn and rowan berries of course have a different taste, but with carrot they work the same way.

An ideal place to take advantage of such unions are often sauces. This one tastes rather sweet-and-sour and needs something with more substance than plain pasta to work, for example this.

- 1 carrot
- 1 onion
- 4 dl water
- 0.5 dl sea buckthorn (or rowan) berries
- 0.5 tablespoon apple wine vinegar
- 2 tablespoons brandy
- 1 tablespoon potato flour (or other thickener)
- 1 tablespoon rape oil
- salt
- aniseed

Mince the onion and sauté it in oil. Slice the carrot and add into the kettle. When the carrot slices have softened, add the rest of the ingredients. Sift the potato flour so it won't clump. The sauce is ready when it thickens up.

Nutritional values / 5 dl :
energy 225 kcal
fat 7 g
protein 2 g
carbohydrates 21 g
fiber 6 g

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