Carrot-Cardamom Sauce - 1 pt

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Carrot-Cardamom Sauce - 1 pt

6 cups fresh carrot juice

1 teaspoon ground cardamom

5 tablespoons cornstarch mixed with 6 tablespoons

vegetable stock

 

 

 

 

Heat the carrot juice and cardamom in a medium

saucepan over medium-high heat. Bring to a boil,

reduce heat, and simmer for 15 minutes. (The carrot

juice will separate; this is okay.) Mix in the

cornstarch mixture and cook, stirring constantly,

until the sauce thickens and coats the back of a

spoon, about 5 minutes.

 

Pour the sauce into a blender and process to

incorporate the carrot juice.

 

Use the sauce immediately, or cool quickly by setting

in a bowl of ice and water. Store in an airtight

container for up to one week in the refrigerator or

freeze for about one month.

 

Makes 4 1/2 cups

 

Nutritional information (per 1/4 cup):25 calories, 0

grams fat, 0 grams saturated fat, 0 mg of cholesterol,

40 mg sodium, 6 grams carbohydrate, 0 grams fiber, 1

grams protein

 

Author: Cary Neff, Miraval Spa

Source: Oprah; the 'Balance Your Energy, Balance Your

Life' show.

Formatted by Chupa Babi: 11.01.07

 

The bright orange color of this sauce is so

attractive, and the fragrance and taste of the

cardamom are magnificent with the sweetness of the

carrots.

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