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Name: Carrot Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 c Carrot juice; 2 tb Maple syrup; 20 Baby carrots; peled; 1 1/2 ts Lemon juice; 1/3 c Whipping cream; 1/4 ts Salt; preferably coarse

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INGREDIENTS

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

Servings

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

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Nutrition

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Serving Size: 1 Serving (281g)
Recipe Makes: 1 servings

Calories: 193
Calories from Fat: 69 (36%)

Amt Per Serving		% DV

	Total Fat 7.7g	10 %
	Saturated Fat 4.6g	23 %
	Monounsaturated Fat 2.1g
	Polyunsanturated Fat 0.4g
Cholesterol 27.1mg		8 %
Sodium 77mg		3 %
Potassium 743.4mg		20 %
Total Carbohydrate 30.5g		9 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 28.6g
Protein 2.7g		4 %
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: 193

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