Dressing And Sauce; Carrot Ginger Dressing; Carrot Fennel Sauce With Orange - Cuisinart CJE-500 SERIE Manual Del Usuario

dressing and sauCe

Carrot Ginger Dressing

Delicious over a bed of mixed greens.
Makes about 4 servings
½ pound carrots, about 4 medium car-
rots
2 ounces fresh ginger,
about two 2-inch pieces
½ medium orange, about 3 ounces,
peeled
¼ lemon, peeled
1 large garlic clove
2 tablespoons rice vinegar
1 tablespoon reduced-sodium soy sauce
4 teaspoons sesame oil
1 tablespoon honey
¼ cup water
pinch sea salt
1. Turn the Cuisinart
on and juice the carrots, ginger, orange and
lemon. Reserve juice and pulp.
2. In the bowl of a Cuisinart
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
Compact Juice Extractor
®
Food Processor
®
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
1 small shallot, about ¼ ounce
(1 tablespoon) chopped
¼ lemon, peeled, about ¼ ounce
½ orange, peeled
½ medium fennel bulb
1 pound carrots
2 tablespoons 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:
21
Vitamin A 155%