Recipe - Carrot Puree With Ginger And Orange

3 pound Carrots; peeled and cut or sliced up
4 tablespoon Sugar
1/3 cup Orange juice
One fourth cup Reducedcalorie margarine
1 One half tablespoon Minced ginger
1 tablespoon Grated orange peel
1 tablespoon Fresh lemon juice

~Cook carrots and 3 tablespoons sugar in large pot of boiling salted water
until carrots are very tender, about 25 minutes. Drain well. Return carrots
to same pot; stir over medium heat until any excess moisture evaporates.

~Meanwhile, bring orange juice to simmer in heavy samll saucepan over
medium heat. Add butter, ginger and orange peel; whisk until butter melts.
Whisk in lemon juice and reamining 1 tablespoon sugar.

~Puree half of carrots and half of juice mixture in porcessor until smooth.
Transfer to large bowl. Repeat with remining carrots and juice mixture.
Season to taste with salt and pepper.

Recipe by: Bon Appetit Nov. 1998 p. 170

Posted to EATLF Digest by Katherine Rodman levya@mindspring.com on Nov
23, 1998, converted by MM_Buster v2.0l.