Cuisinart CJE-500 Juicer User Manual


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12
DRESSING AND SAUCE
Carrot Ginger Dressing
Delicious over a bed of mixed greens.
Makes about 4 servings
½ pound carrots, about 4 medium carrots
2 ounces fresh ginger,
about two 2-inch pieces
½ medium orange, about 3 ounces, peeled
¼ lemon, peeled
1 large garlic clove
2 tablespoons rice vinegar
1 tablespoon reduced-sodium soy sauce
4 teaspoons sesame oil
1 tablespoon honey
¼ cup water
pinch sea salt
1. Turn the Cuisinart
®
Compact Juice Extractor on
and juice the carrots, ginger, orange and lemon.
Reserve juice and pulp.
2. In the bowl of a Cuisinart
®
Food Processor
fitted with the chopping blade, process the
garlic until finely chopped. Add all of the
extracted juice, 3 tablespoons of the mixed
pulp, and the remaining ingredients. Process
until completely combined. Adjust seasonings
to taste.
Nutritional information per serving (2 tablespoons):
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Notable nutrients based on daily percentages:
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Carrot Fennel Sauce
with Orange
This is a great sauce to serve with fish and
seafood, most notably shrimp.
Makes about  cup
1 teaspoon olive oil
1 small shallot, about ¼ ounce
(1 tablespoon) chopped
¼ lemon, peeled, about ¼ ounce
½ orange, peeled
½ medium fennel bulb
1 pound carrots
2 tablespoons unsalted butter,
cut into small cubes
2 tablespoons sliced basil
1. Put the olive oil in a saucepan and place over
medium heat. Add the chopped shallot and
sweat until soft, about 2 minutes.
2. While the shallot is sweating, turn the Cuisinart
®
Compact Juice Extractor on and juice the
lemon, orange, fennel and carrots.
3. Add juice to the saucepan and bring to a
simmer. Allow sauce to simmer for about 30
minutes, until reduced to about 
cup.
5. Once reduced, whisk in both the butter and
basil immediately before serving.
Nutritional information per serving (1 tablespoon):
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Notable nutrients based on daily percentages:
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