Colourful White Wine Curry Sauce : From Robin-Lee Pereda

This recipe is from Robin-Lee!  Another *must-try* contest submission!

“This one I traditionally do as a vegetarian dish, with egg rolls or something
on the side, but I have added pork or chicken into the sauce & it’s very nice as
well…”

Prep Time- 10 minutes
Cook Time- less then 10 minutes

Peel, Slice & Boil 4-6 carrots, depending on size. DO NOT over cook- they can
still be slightly crispy, as they will cook further in the sauce.  Set cooked
carrots aside.

In a seperate sauce pan, combine 1 cup of milk, 1/3 cup of ranch dressing & 1
tablespoon of cornstarch.  Heat over medium heat until the dressing & cornstarch
dissolve nicely in the milk.  Do NOT let it boil.  Slowly wisk in 2 cups of
white wine.  If you add it too quickly, the milk may curdle.

add:
6-8 Cloves of fresh garlic, diced (more or less to taste.)
1-2 teaspoons of curry powder (more or less to taste… or should I say
tolerance!
– Salt & Pepper to taste.
– The cooked carrots.  (other veggies may be nice too- I’ve always just used
carrots & it tastes great!)

Gentling bring to a boil in order to infuse the sauce with the garlic flavour &
then reduce heat & leave simmering until ready to serve.  If it is too thick
upon standing, add more milk to thin it out.

I like this one over just regular spegetti noodles, but again, any pasta would
likely work.