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Carrot Fennel Sauce with Orange

This is a great sauce to serve with fish and seafood, most notably shrimp.

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Ingredients

1              teaspoon olive oil


1              small shallot, about ¼ ounce chopped, or 1 tablespoon


¼             lemon peeled, about ¼ ounce


½             orange peeled, about 2 ounces


½             fennel bulb, about 4 ounces


1              pound carrots, about 8 medium carrots


2              tablespoons unsalted butter, cut into small cubes


2              tablespoons sliced basil


Instructions

1. Put the olive oil in a sauce pan and place over medium heat. Add the chopped shallot and sweat until soft, about 2 minutes.


2. While the shallot is sweating, turn the Cuisinart® Juice Extractor to speed 2. Turn the unit on and juice the lemon and orange.


3. Increase to speed 5 and juice the fennel and carrots.


4. Add juice to the saucepan and bring to a simmer. Allow sauce to simmer for about 30 minutes, until reduced to about ²∕³ cup.


5. Once reduced, whisk in both the butter and basil immediately before serving.

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Servings

Makes about ²∕³ cup

Nutritional Information
Per Serving

Nutritional information per serving (1 tablespoon):
Calories 51 (48% from fat) • carb. 6g • pro. 1g
• fat 3g • sat. fat 2g • chol. 6mg • sod. 38mg
• calc. 26mg • fiber 1g

Notable nutrients based on daily percentages:
Vitamin A 155%


This recipe can be prepared using the following Cuisinart® products:
Juice Extractor