Real African Dishes: [MC-AllEthnic-Recipes] Fresh Carrot Sauce - Brazilian ; 7g Carbohydrate; 1g Dietary Fiber

Monday, June 28, 2010

[MC-AllEthnic-Recipes] Fresh Carrot Sauce - Brazilian ; 7g Carbohydrate; 1g Dietary Fiber

* Exported from MasterCook *

Fresh Carrot Sauce - Brazilian

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 green bell pepper -- cored, seeded, and diced
1/2 cup diced onion
1/4 cup canola oil -- or light olive oil
3 tablespoons fresh lime juice -- to 4 tablespoons
8 ounces carrots -- peeled, cut into 1/4-inch slices
4 garlic cloves -- to 5
salt and freshly ground black pepper -- to taste
1/2 teaspoon sugar -- optional
1 tablespoon water -- to 3 tablespoons, or as necessary

Place the bell pepper, onion, canola oil, and lime juice in a blender or
food processor, and blend to a smooth puree. Add the carrots, garlic, salt
and pepper, and sugar, and blend again to a smooth puree. Add the water as
necessary to obtain a pourable sauce.

Correct the seasonings, adding salt, lime juice, or sugar to taste. Carrot
sauce will keep for 1 week, covered, in the refrigerator.

Makes 1 1/2 cups (6 one-quarter cup servings)

AuthorNote: Florida's ethnic cooking is dominated by our Cuban,
Nicaraguan, and Colombian communities. But at least 20,000 Brazilians live
in south Florida and the number is growing steadily. The recipe for this
carrot sauce comes from a musician friend named mark Sandman, who spent
several years in Brazil. It's especially good with yuca fingers, also
fried cassava, poached [2Favorite] and grilled [cFavorites].

ChupaNotes: Makes a wonderful cold rice dish with leftover rice and beans.
Sprinkle with red pepper flakes.

Cuisine:
"Latin American/Hispanic"
Source:
"Miami Spice: The New Florida Cuisine by Steven Raichlen, 1993."
S(Formatted by Chupa Babi):
"June 2010"
Yield:
"1 1/2 cups"
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Per Serving (excluding unknown items): 109 Calories; 9g Fat (73.0%
calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 13mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0