Carrot-red Wine Reduction
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | 1 | Servings | ||
INGREDIENTS
| 1 | Bottle high-quality red wine | |
| 6 | Carrots, peeled and | |
| Cut into 1" pieces | ||
| Salt, to taste | ||
| 1 | T | Cold unsalted butter |
INSTRUCTIONS
Bring the wine to a boil in a large saucepan set over high heat, and lower heat to a simmer. Cook the wine until syrupy and reduced to 3/4 cup, about 20 minutes. Place carrots in a small saucepan. Cover with water, adding a pinch of salt. Cook, covered, until tender, about 15 to 20 minutes. Drain, reserving the cooking liquid. Transfer the carrots to a blender or food processor, and puree, adding a bit of the cooking liquid if the mixture is too thick. Transfer the reduced wine to a bowl, and stir about 1/2 cup of the carrot puree into it. If the sauce is too thick, add a small amount of the reserved carrot cooking water. Adjust seasoning, and whisk in butter. Makes about 1 1/2 cups. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 1/2 cups" Per serving: 186 Calories (kcal); 1g Total Fat; (3% calories from fat); 4g Protein; 44g Carbohydrate; 0mg Cholesterol; 151mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Recipe from Kerry Simon Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 123
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 497.7mg
Potassium: 960.1mg
Carbohydrates: 28.7g
Fiber: 8.4g
Sugar: 14.2g
Protein: 2.8g