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 - email@example.com ~or- MAD-SQUAD@prodigy.net 01-22-1999 Recipe by: Ming Tsai
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|Serving Size: 1 Serving (1133g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2030 (86%)|
|Amt Per Serving||% DV|
|Total Fat 225.5g||301 %|
|Saturated Fat 18.2g||91 %|
|Monounsaturated Fat 131.3g|
|Polyunsanturated Fat 65.9g|
|Cholesterol 0mg||0 %|
|Sodium 263.4mg||9 %|
|Potassium 2667.5mg||70 %|
|Total Carbohydrate 84.9g||25 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 77.4g|
|Protein 8.8g||13 %|
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Calories per serving: 2347
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