Sweet and Gingery
Heat oil and cook carrots, apricot, onion and garlic until soft. About 5 minutes. Add the wine and 3/4 cup of water. Simmer until veg is very tender. Remove from heat and add remaining ingredients. Stir to blend. Spoon into blender and let cool slightly. Puree until smooth adding 1 TBS water as needed until consistent. Season with Salt and Pepper if you like.
Food and Wine June 2017
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Serving Size: 1 Serving (23g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 17 | ||
Calories from Fat: 8 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 185.3mg | 6 % | |
Potassium 59mg | 2 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.3g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 17
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