Creamy Pepita Sauce Doused Carrots

Want a refresher on how to make this?

---

Serves 4 | Takes: 20 min Bake: 25 min Oven: 350°

INGREDIENTS

• 2 bun small carrot, unpeeled

• 1 cup chicken stock

• 1/2 stick butter

• 5 cloves garlic

• 2 shallot sliced

• 1 tablespoon coriander powder

• 5 tomatillos, cut into chunks 

• 1 jalapeno, cut into 1 inch pieces (if you want less spicy, remove the seeds and ribs)

• 1 small handful spinach

• handful cilantro plus more for garnish

• 3/4 cup toasted pepita plus more for garnish

• Salt and pepper

INSTRUCTIONS

Prep the Carrots

Wash the carrots well then place into a lined baking dish along with the chicken stock, butter, garlic, shallot, coriander seeds, tomatillos and jalapeno. Season with salt and pepper then cover with foil and bake for 20-30 minutes or just until the carrots are tender and soft but not falling apart.

Make the Sauce

1. Keep the carrots warm by wrapping them in foil then place all of the remaining contents of the baking dish (liquid and everything) into a blender with the cilantro, spinach, pepitas, more salt and pepper and blend until a smooth sauce is formed. If the sauce is a bit thick, add some more stock or water

2. Arrange the carrots on a serving dish then top with the sauce, more cilantro and some toasted pepitas