* Exported from MasterCook *
Asian Carrot-Ginger Sauce
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon canola oil
2 tablespoons chopped shallot
1 3/4 cups lower-salt broth -- more as needed
6 medium carrots -- peeled and cut into large dice (about 2 cups)
2 tablespoons reduced-sodium soy sauce
1 tablespoon finely grated fresh ginger
1 tablespoon unseasoned rice vinegar
2 teaspoons honey
1 teaspoon Asian sesame oil
Heat the oil in a 4-quart saucepan over low heat. Add the shallot and cook, stirring occasionally, until tender but not brown, about 2 minutes. Add the broth and bring to a boil over medium-high heat. Stir in the carrots, return to a boil, reduce the heat to medium low, and simmer until the carrots are just tender, 12 to 15 minutes.
Pour the carrot mixture into a blender and add the soy sauce, ginger, rice vinegar, honey, and sesame oil. Purée until smooth. Pour the sauce into a fine strainer set over a bowl and gently press it through the strainer with a spatula or wooden spoon. Discard the solids. If the sauce seems thick, thin with additional broth to the desired consistency.
Make Ahead Tips: The sauce may be made and refrigerated up to 1 day ahead.
Serves four to six. Yields about 2 cups.
Cuisine:
"Asian"
Source:
"Ellie Krieger, Fine Cooking 105, pp. 35, May 6, 2010"
S(Formatted by Chupa Babi):
"June 2011"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 92 Calories; 4g Fat (37.8% calories from fat); 1g Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 318mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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