Sauces and Dressings
Carrot Fennel Sauce with Orange
Makes about 2/3 cup
Carrot Fennel Sauce with Orange
Makes about 2/3 cup
This is a great sauce to serve with fish and seafood, most notably shrimp.
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 1gNotable nutrients based on daily percentages:Vitamin A 155%
carb. 6g
pro. 1g
fat 3g
sat. fat 2g
chol. 6mg
sod. 38mg
calc. 26mg
fiber 1gNotable nutrients based on daily percentages:Vitamin A 155%
Ingredients
- 1teaspoon olive oil
- 1small shallot, about ¼ ounce(1 tablespoon) chopped
- ¼lemon, peeled, about ¼ ounce
- ½orange, peeled
- ½ medium fennel bulb
- 1pound carrots
- 2tablespoons unsalted butter,cut into small cubes
- 2tablespoons sliced basil
Preparation
- 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∕³cup.
- 4. Once reduced, whisk in both the butter and basil immediately before serving.