Even though I didn’t watch a lot of Bugs Bunny growing up I do have a favorite episode. I don’t remember much about it except Bugs in a carrot garden of giant carrots that are taller than him. That’s all I could think about when I was making this. That and how I was always the first one up in my house on the weekends. And how much I enjoyed having the TV all to myself in a quiet house. Just me, my Fruity Pebbles and the remote control!
Bugs would love this easy pasta recipe with roasted carrot cream sauce. With the lovely smell of roasted carrots in the air I half expected him to come to the door while I was cooking.
This is the perfect way to put those carrots languishing in your crisper drawer to good use. I know you have some. Roasted carrots are a delicious surprise. They lose their strong ‘carrot’ flavor and become mellow and sweet. They take on a butternut squash-ish flavor. If you put this in front of me claiming it was butternut cream I wouldn’t doubt you. The carrots are oven-roasted with a few cloves of garlic, olive oil and thyme until soft and tender. Then their pureed with heavy cream and Parmesan cheese. At this point it could qualify as a soup – although you may want to add a little more liquid to it – or as a pasta sauce. A rich, dreamy pasta sauce. Next time I’m going to add some crumbled bacon or prosciutto to it, which I imagine would only make it dreamier. Then I wouldn’t have to share with that rascally rabbit…their vegetarians, right?
