Carrot Chipotle Syrup - 11g Carbs,1g Fiber
Recipe By: Chef/Owner Ana Sortun of Oleana - Cambridge, MA
Serving Size: 16
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cals) - Lower Carbs - Vegan
2 quarts fresh carrot juice
1 teaspoon chopped chipotle -- in adobo
3/4 cup grapeseed oil
Kosher salt and freshly ground black -- pepper to taste
In a large nonreactive saucepan, bring the carrot juice to a gentle simmer over low heat. Reduce the juice until all the liquid is evaporated, leaving a wet residue, about 45 minutes.
With a heat-resistant rubber spatula, scrape the residue from the pan and transfer it to a blender. Add the chipotle in adobo, and blend at high speed. With the machine running, drizzle in the oil very slowly at first until the mixture is emulsified, then add the oil more quickly to prevent the sauce from breaking. Season with salt and pepper. Use or store.
Makes 1 cup (16 one-tablespoon servings)
Lasts 2 weeks, refrigerated
Author Note: When you reduce fruit and vegetable juices, they become more intensely themselves. Treated that way, they're perfect flavoring bases; witness this syrup made from reduced carrot juice and smoky-hot chipotle in adobo. I fell in love with that seasoning when I cooked in Santa Fe; here, it complements the reduction's sweetness beautifully, making the syrup a very tasty, as well as useful, ingredient.
Source: "Chef Ming Tsai, guest chefs, Episode 118"
S(Formatted by Chupa Babi): "Nov 2013"
Yield: "1 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 138 Calories; 10g Fat (65.9%
calories from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; trace
Cholesterol; 35mg Sodium.
Exchanges: 0 Lean Meat; 2 Vegetable; 2 Fat.
Recipe By: Chef/Owner Ana Sortun of Oleana - Cambridge, MA
Serving Size: 16
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cals) - Lower Carbs - Vegan
2 quarts fresh carrot juice
1 teaspoon chopped chipotle -- in adobo
3/4 cup grapeseed oil
Kosher salt and freshly ground black -- pepper to taste
In a large nonreactive saucepan, bring the carrot juice to a gentle simmer over low heat. Reduce the juice until all the liquid is evaporated, leaving a wet residue, about 45 minutes.
With a heat-resistant rubber spatula, scrape the residue from the pan and transfer it to a blender. Add the chipotle in adobo, and blend at high speed. With the machine running, drizzle in the oil very slowly at first until the mixture is emulsified, then add the oil more quickly to prevent the sauce from breaking. Season with salt and pepper. Use or store.
Makes 1 cup (16 one-tablespoon servings)
Lasts 2 weeks, refrigerated
Author Note: When you reduce fruit and vegetable juices, they become more intensely themselves. Treated that way, they're perfect flavoring bases; witness this syrup made from reduced carrot juice and smoky-hot chipotle in adobo. I fell in love with that seasoning when I cooked in Santa Fe; here, it complements the reduction's sweetness beautifully, making the syrup a very tasty, as well as useful, ingredient.
Source: "Chef Ming Tsai, guest chefs, Episode 118"
S(Formatted by Chupa Babi): "Nov 2013"
Yield: "1 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 138 Calories; 10g Fat (65.9%
calories from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; trace
Cholesterol; 35mg Sodium.
Exchanges: 0 Lean Meat; 2 Vegetable; 2 Fat.
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