INGREDIENTS

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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