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Ingredients
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1 pound carrots, peeled and thinly sliced
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3 cloves garlic, thinly sliced
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1 (2 inch) piece fresh ginger root, peeled and thinly sliced
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¾ teaspoon salt, divided
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⅓ cup apricot preserves
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2 tablespoons fresh lemon juice
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4 teaspoons toasted sesame oil
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1 ½ teaspoons ground coriander
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⅛ teaspoon cayenne pepper
Directions
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Put carrots, garlic, ginger, and 1/4 teaspoon salt in a large saucepan. Add 2 cups water to cover. Bring to a boil, then reduce heat and simmer, covered, until carrots are tender, 10 to 12 minutes. Drain.
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Transfer carrot mixture to a food processor along with remaining 1/2 teaspoon salt, apricot preserves, lemon juice, sesame oil, coriander, and cayenne. Process until almost smooth.
Nutrition Facts (per serving)
65 | Calories |
2g | Fat |
12g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 65 | |
% Daily Value * | |
Total Fat 2g | 3% |
Saturated Fat 0g | 2% |
Sodium 210mg | 9% |
Total Carbohydrate 12g | 4% |
Dietary Fiber 2g | 5% |
Total Sugars 7g | |
Protein 1g | 1% |
Vitamin C 5mg | 6% |
Calcium 21mg | 2% |
Iron 0mg | 2% |
Potassium 169mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.