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Carrot Sauce

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CATEGORY CUISINE TAG YIELD
Dairy La times, Latimes1 1 servings

INGREDIENTS

1 c Carrot juice
20 Baby carrots; peled
2 tb Maple syrup
1/4 ts Salt; preferably coarse
1/3 c Whipping cream
1 1/2 ts Lemon juice

INSTRUCTIONS

Cook carrot juice, carrots, maple syrup and salt in saucepan over
medium heat until carrots are soft and tender, about 20 minutes. Add
whipping cream and lemon juice and stir well to blend. Strain through
mesh strainer. Yields 1 cup.
Each tablespoon: 45 calories; 169 mg sodium; 5 mg cholesterol; 2
grams fat; 8 grams carbohydrates; 1 gram protein; 0.61 gram fiber
Comments: This sauce is best served cold or at room temperature. You
might want to garnish the sauce with crunchy toasted coconut,
currants rolled in spicy sugar (sugar mixed with nutmeg, cinnamon and
allspice) or bits of crystallized ginger.
Recipe Source: Los Angeles Times - 04-14-1999 Recipe from Amy
Pressman, who founded the Old Town Bakery in Pasadena, CA
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
Converted by MM_Buster v2.0l.

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