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Ingredients
- 1 bot high-quality red wine
- 6 sm carrots peeled, and cut into 1" pcs Salt to taste
- 1 Tbsp. cool unsalted butter
Directions
- Bring the wine to a boil in a large saucepan set over high heat, and lower heat to a simmer. Cook the wine till syrupy and reduced to 3/4 c., about 20 min. Place carrots in a small saucepan. Cover with water, adding a healthy pinch of salt. Cook, covered, till tender, about 15 to 20 min. Drain, reserving the cooking liquid.
- Transfer the carrots to a blender or possibly food processor, and puree, adding a bit of the cooking liquid if the mix is too thick. Transfer the reduced wine to a bowl, and stir about 1/2 c. of the carrot puree into it. If the sauce is too thick, add in a small amount of the reserved carrot cooking water. Adjust seasoning, and whisk in butter.
- Makes about 1 1/2 c..
- Cuisine: "Mexican"
- Yield: 1 1/2 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 722g | |
| Calories 586 | |
| Calories from Fat 107 | 18% |
| Total Fat 12.16g | 15% |
| Saturated Fat 7.4g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 203mg | 8% |
| Potassium 1418mg | 41% |
| Total Carbs 37.1g | 10% |
| Dietary Fiber 7.5g | 25% |
| Sugars 15.4g | 10% |
| Protein 2.91g | 5% |
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