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Name: Carrot Ketchup
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Asian
Ingredients: 4 Medium Size Carrots Sliced Thinly; 1/2 Small White Onion Finely Chopped; 2 Dried Apricots Finely Chopped; 2 Cloves Garlic Chopped; 1/4 cup Dry White Wine; 3 TBS Apple Cider Vinegar; 1 TBS Asian Fish Sauce; 1 1/2 Tsp Worcestershire sauce; 1/2 Tsp Soy sauce; 1/2 Tsp Ground Ginger; 1/4 Tsp Ground Fennel; 2 TBS Olive Oil

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INGREDIENTS

4 Medium Size Carrots ; Sliced Thinly
1/2 Small White Onion ; Finely Chopped
2 Dried Apricots ; Finely Chopped
2 Cloves Garlic ; Chopped
1/4 cup Dry White Wine
3 TBS Apple Cider Vinegar
1 TBS Asian Fish Sauce
1 1/2 Tsp Worcestershire sauce
1/2 Tsp Soy sauce
1/2 Tsp Ground Ginger
1/4 Tsp Ground Fennel
2 TBS Olive Oil

Servings

INSTRUCTIONS

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.

NOTES

Food and Wine June 2017

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Nutrition

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Serving Size: 1 Serving (23g)
Recipe Makes: 8 Servings

Calories: 17
Calories from Fat: 8 (47%)

Amt Per Serving		% DV

	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.

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Calories per serving: 17

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