Carrot Fennel Sauce With Orange - Cuisinart CJE1000U User Manual

Carrot Fennel Sauce with Orange

This is a great sauce to serve with fish and seafood, most notably prawns.
Makes about 160ml
1 teaspoon olive oil
1 small shallot, chopped
¼ lemon peeled
½ orange peeled
½ fennel bulb
8 medium carrots
2 tablespoons unsalted butter, cut into small cubes
2 tablespoons sliced basil
1. Put the olive oil in a saucepan and place over medium heat. Add the chopped shallot and sweat until soft,
about 2 minutes.
2. While the shallot is sweating, turn the Cuisinart® Juice Extractor to speed 2. Turn the unit on and juice the
lemon and orange.
3. Increase to speed 5 and juice the fennel and carrots.
4. Add juice to the saucepan and bring to a simmer. Allow sauce to simmer for about 30 minutes, until reduced
to about 150ml.
5. Once reduced, whisk in both the butter and basil immediately before serving.
46