Carrot-Ginger Sauce

Photo by Scott Phillips
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...
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