| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eastwest | 1 | Servings | ||
INGREDIENTS
| 32 | oz | Fresh carrot juice |
| 2 | Pieces Star anise | |
| 1 | c | Canola oil |
| Salt, to taste | ||
| Freshly-ground white pepper | ||
| to taste |
INSTRUCTIONS
In a stainless steel casserole, reduce carrot juice with star anise until all of the water is evaporated. There will be a carrot "scum" left. Remove the star anise and scrape the "scum" to a blender. Blend at high speed while slowly adding oil to emulsify. Check for seasoning. Store at room temperature. Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A33) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 01-22-1999 Recipe by: Ming Tsai Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2334
Calories From Fat: 1941
Total Fat: 219.6g
Cholesterol: 0mg
Sodium: 382.1mg
Potassium: 1643.5mg
Carbohydrates: 92.5g
Fiber: 4.5g
Sugar: 76.2g
Protein: 5.4g