Carrot Ginger Reduction

Makes: 
Approximately 6 ounces
Utensil: 
Saladmaster Food Processor
1 ½ Qt./1.4 L Sauce Pan with Cover
Rate Recipe: 
Contributed By: 
Chef Frank Turner
Former Executive Chef and Nutrition Director with Henry Ford Hospital; Former Culinary Instructor at Dorsey Culinary Academy; Former Executive Chef in various 4 star restaurants

This reduction pairs nicely with Lemongrass Seared Chicken and Lentil Spinach Sauté

Ingredients

16
ounces
fresh carrot juice
(475
mL)
1
tablespoon
fresh ginger, shredded, use Cone #1
(6
g)
1
teaspoon
kosher salt
(3
g)

Directions

  1. Add carrot juice, ginger and salt to sauce pan. Reduce over medium heat.
  2. Using a rubber spatula, clean sides of sauce pan and scrape the bottom every 2 minutes to keep the sauce from getting discolored.
  3. Total time reducing is about 12 - 15 minutes. Sauce will thicken as it cooks. Mixture should now be about 6 ounces.
Nutritional Information per Serving
Calories: 
182
Total Fat: 
0g
Saturated Fat: 
0g
Cholesterol: 
0mg
Sodium: 
1992mg
Total Carbs: 
43g
Dietary Fiber: 
5g
Sugar: 
22g
Protein: 
5g
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