[CH] Sauce bases
Jonathan Smillie (jonathan.smillie@gmail.com)
Sat, 10 Jul 2010 18:17:30 -0400
Hi all,
Getting ready to make another batch or three of sauce this summer, and
I'm looking for creative ways of changing things up with some new
recipes. One thing I've been looking at is using different ingredients
in the base of my sauce, which is a traditional Caribbean carrot/onion.
Since using it in a couple of recipes recently, I've been toying with
the idea of substituting jicama for the carrot - it has some of the same
fibrous texture, the same sweetness and would, I think, shred and puree
well.
My concern is that I've only used it raw - I don't know its properties
cooked. Has anyone tried incorporating this into sauce, and have wisdom
to share?
Thanks,
Jonathan