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Ingredientes
- 3 lb carrots peeled and sliced
- 4 Tbsp. sugar
- 1/3 c. orange juice
- 1/4 c. reduced-calorie margarine
- 1 1/2 Tbsp. chopped ginger
- 1 Tbsp. grated orange peel
- 1 Tbsp. fresh lemon juice
Direcciones
- Cook carrots and 3 Tbsp. sugar in large pot of boiling salted water till carrots are very tender, about 25 min. Drain well. Return carrots to same pot; stir over medium heat till any excess moisture evaporates.
- Meanwhile, bring orange juice to simmer in heavy small saucepan over medium heat. Add in butter, ginger and orange peel; whisk till butter melts.
- Whisk in lemon juice and remaining 1 Tbsp. sugar.
- Puree half of carrots and half of juice mix in processor till smooth.
- Transfer to large bowl. Repeat with remaining carrots and juice mix.
- Season to taste with salt and pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 8 servings | |
| Calories 144 | |
| Calories from Fat 54 | 38% |
| Total Fat 6.12g | 8% |
| Saturated Fat 1.14g | 5% |
| Trans Fat 1.06g | |
| Cholesterol 0mg | 0% |
| Sodium 172mg | 7% |
| Potassium 514mg | 15% |
| Total Carbs 22.4g | 6% |
| Dietary Fiber 4.4g | 15% |
| Sugars 14.43g | 10% |
| Protein 1.53g | 2% |
