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Categories:
coriander seeds cinnamon clove hot red pepper canola oil carrot celery onion fennel verjus carrot juice chicken pumpkin seeds butter honey salt
Viewed: 27 - Published at: 6 years agoIngredients
- 2 1/2 tablespoons whole coriander seeds
- 1 3-inch cinnamon stick, broken into pieces
- 1 whole clove
- 1 tablespoon hot red pepper flakes
- 2 tablespoons canola oil
- 1 small carrot, peeled and thinly sliced
- 1/2 stalk celery, diced small
- 1/2 small onion, thinly sliced
- 1/2 fennel bulb (including stalks), thinly sliced
- 13 cup verjus or orange juice
- 1 cup fresh carrot juice
- 3/4 cup chicken stock or water, more as needed
- 1/2 cup toasted pumpkin seeds
- 2 teaspoons butter
- 2 teaspoons honey
- Salt
Method
- In a spice grinder or a mini food processor, combine coriander, cinnamon and clove.
- Grind to a powder, mix with red pepper flakes and set aside.
- In a medium heavy-bottomed saucepan, heat oil and add carrot, celery, onion and fennel.
- Saute until softened, about 5 minutes.
- Add spice mixture and stir constantly until toasted, 1 to 2 minutes.
- Add verjus or orange juice and simmer until almost completely evaporated.
- Add carrot juice and reduce by two-thirds.
- Add 3/4 cup chicken stock or water, and cook until reduced by half.
- Remove from heat and pour through a fine-mesh strainer into a bowl, pressing to extract as much liquid as possible; there should be about 2/3 cup of liquid.
- Discard solids and transfer liquid to a blender or a food processor.
- Add pumpkin seeds, and blend until smooth.
- Blend in butter and honey and, if desired, chicken stock or water to thin to desired consistency.
- Season with salt to taste.
- Use immediately, or cover and refrigerate for up to 24 hours; reheat gently before serving.
