Cuisinart CJE-500 Dressing and Sauce, Carrot Ginger Dressing, Carrot Fennel Sauce With Orange

Dressing and Sauce

Carrot Ginger Dressing

Delicious over a bed of mixed greens.

Makes about 4 servings

½pound carrots, about 4 medium car-

rots

2ounces fresh ginger, about two 2-inch pieces

½medium orange, about 3 ounces,

peeled

¼lemon, peeled

1large garlic clove

2tablespoons rice vinegar

1tablespoon reduced-sodium soy sauce

4teaspoons sesame oil

1tablespoon honey

¼ cup water pinch sea salt

1.Turn the Cuisinart® Compact Juice Extractor 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 (1 tablespoon) chopped

¼lemon, peeled, about ¼ ounce

½ orange, peeled

½ medium fennel bulb

1 pound carrots

2tablespoons unsalted butter, cut into small cubes

2 tablespoons sliced basil

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.

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%

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