Carrot Fennel Sauce with Orange

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

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%

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.