Carrot Fennel Sauce with Orange

1          teaspoon olive oil

1          small shallot, about ¼ ounce (1 tablespoon) chopped 

¼         lemon, peeled, about ¼ ounce

½         orange, peeled

½         medium fennel bulb

1          pound 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 saucepan 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^® Compact Juice Extractor on and juice the lemon, orange, fennel and carrots.

3. 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.

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