Carrot-Ginger Sauce

Ingredients

• 1 Tbs. canola oil
• 2 Tbs. chopped shallot
• 1-¾ cups lower-salt chicken broth; more as needed
• 6 medium carrots, peeled and cut into large dice (about 2 cups)
• 2 Tbs. reduced-sodium soy sauce
• 1 Tbs. finely grated fresh ginger
• 1 Tbs. unseasoned rice vinegar
• + 2 more ingredients
• • 2 tsp. honey
  • 1 tsp. Asian sesame oil

Heat the oil in a 4-quart saucepan over low heat. Add the shallot and cook, stirring occasionally, until tender but not brown, about 2 minutes. Add the broth and bring to a boil over medium-high heat. Stir in the carrots, return to a boil, reduce the heat to medium low, and simmer until the carro...

View full recipe at Fine Cooking