Cuisinart CJE-1000 manual Dressing, Sauces and Soup, Carrot Ginger Dressing, Red Pepper Reduction

3..Pour evenly among four glasses.. Top each glass with 3 ounces of seltzer and serve..

Nutritional information per serving:

Calories 97 (1% from fat) • carb. 18g • pro. 1g

•fat 0g • sat. fat 0g • chol. 0mg • sod. 13 mg

•calc 18mg • fiber 2g

Notable nutrients based on daily percentages:

Vitamin C 81%

Dressing, Sauces and Soup

Carrot Ginger Dressing

Delicious over a bed of mixed greens.. Makes about 4 servings

½pound carrots, about 4 medium carrots

2ounces fresh ginger, about two 2-inch pieces

½medium orange, about 3 ounces, peeled

¼lemon, peeled

1large clove garlic

2tablespoons rice vinegar

1	tablespoon reduced-sodium soy sauce
4	teaspoons sesame oil

1tablespoon honey

¼ cup water pinch sea salt

1..Turn the Cuisinart® Juice Extractor to speed 5.. Turn the unit on and juice the carrots, ginger, orange and lemon.. Reserve juice and pulp..

2..In the bowl of a Cuisinart® Food Processor fitted with the chopping blade, process the garlic until finely chopped.. Add all of the extracted juice, 3 tablespoons of the mixed pulp, and the remaining ingredients.. Process until completely combined.. Adjust seasonings to taste..

Nutritional information per serving (2 tablespoons): Calories 58 (64% from fat) • carb. 5g • pro. 0g

•fat 4g • sat. fat 1g • chol. 0mg • sod. 66mg

•calc. 11mg • fiber 1g

Notable nutrients based on daily percentages:

Vitamin A 59% • Beta Carotene 1451mcg

Carrot Fennel Sauce

with Orange

This is a great sauce to serve with fish and seafood,

most notably shrimp.. Makes about ²∕³ cup

1 teaspoon olive oil

1small shallot, about ¼ ounce chopped, or 1 tablespoon

¼lemon peeled, about ¼ ounce

½ orange peeled, about 2 ounces

½ fennel bulb, about 4 ounces

1pound carrots, about 8 medium carrots

2tablespoons unsalted butter, cut into small cubes

2 tablespoons sliced basil

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..

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%

Red Pepper Reduction

This reduction, with its intense red pepper flavor,

is a great sauce for chicken and fish.. Makes about ¼ cup

1	teaspoon olive oil
1	shallot, about ½ ounce

12ounces red pepper juice, [about 2 pounds (4 medium peppers) juiced on speed 3]

2tablespoons unsalted butter, cut into small cubes (optional)

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