carrot reduction
by Crettenberger
Perfect as a base under meat or seafood. Place in on bottom of bowl/plate and top with your protein and veggies
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INSTRUCTIONS
Place chopped carrots in a pot of boiling water, cook till soft. Strain keeping about 3tbsp of water. Place the carrots and water and salt in blender (I use my Nutri-Bullet, it works great). Blend well, until it is creamy/silky. Place back in pot and reduce down to thick cream..you could add a few tbsp of heavy cream at this point to make it even richer.
NOTES
Taste it, add more salt if needed, it should be relatively sweet.
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (61g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 25 | ||
| Calories from Fat: 1 (4%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.2g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 42.1mg | 1 % | |
| Potassium 196.9mg | 5 % | |
| Total Carbohydrate 5.9g | 2 % | |
| Dietary Fiber 1.7g | 7 % | |
| Sugars, other 4.2g | ||
| Protein 0.6g | 1 % | |
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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: 25
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