Carrot-Ginger Sauce
Makes about 11/2 cups
NOTE: Pungent
ginger juice and pureed sweet carrots combine to create this
brightly colored and flavorful sauce. Serve with fish, chicken, or
pork.
1 tablespoon unsalted butter
1/2 small onion, minced
2 medium carrots, peeled and cut in 1-inch chunks
1/2 cup canned low-sodium chicken broth
1/4 cup dry white wine
1 tablespoon juice from 2-inch piece fresh gingerroot (see figures 7 and 8)
1 teaspoon white wine vinegar
Salt and ground white pepper
INSTRUCTIONS:
1. Heat butter in saucepan over low heat. Add onion and sauté until softened, 3 to 4 minutes. Add carrots, broth, and wine; increase heat to high and bring to boil. Reduce heat to low, cover, and cook until carrots are very tender, 15 to 20 minutes.
2. Transfer carrot mixture to blender or food processor and process until smooth. Pulse in ginger juice, vinegar, and salt and pepper to taste. If sauce is too thick, add hot water, 1 tablespoon at a time. (Sauce can be refrigerated in airtight container for up to 1 week.)