Carrot-Ginger Sauce

Carrot-Ginger Sauce
Photo by Scott Phillips


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


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