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Ingredientes
- 2 med Carrots, peeled and minced
- 1/2 lrg Yellow onion, peeled, minced
- 1 x Shallot, peeled and minced
- 1 Tbsp. Extra virgin olive oil
- 2 1/2 c. Hearty red wine
- 1/4 c. Red wine vinegar
- 2 whl bay leaves
- 3 x Parsley stalks
- 8 whl juniper berries
- 1 tsp Sea salt or possibly kosher salt
- 6 whl black peppercorns
Direcciones
- Saute/fry minced vegetables. in extra virgin olive oil in a nonreactive pan till lightly browned.
- Add in remaining ingredients and bring to a boil. Reduce heat and simmer for 10 min.
- Cold before using.
- Marinade may be made ahead and refrigerated for 1 to 2 weeks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 6 servings | |
| Calories 117 | |
| Calories from Fat 20 | 17% |
| Total Fat 2.31g | 3% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 406mg | 17% |
| Potassium 205mg | 6% |
| Total Carbs 5.4g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.95g | 1% |
| Protein 0.38g | 1% |
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