1 carrot, peeled and chopped 1 cup carrot juice 1 tablespoon minced pickled ginger 1 1/2 teaspoons lemon juice 1 1/2 tablespoons olive oil Salt, pepper

Step 1 Place the carrots and carrot juice in a medium pot and bring to a simmer. Cook over low heat until the carrots are soft, about 10 minutes.

Step 2 Pour the cooked carrots and juice into a blender. Add the ginger and lemon juice and blend at high until very smooth in consistency. Slowly add the olive oil while the blender is running. (Once the oil is added the color of the mixture will lighten, and it will get very creamy.) Season with salt and pepper and reserve warm. Makes about 1 cup.

In Recipes-list.com we have selected the most viewed recipes from category - Fish and shellfish Healthy eating Main courses . Enjoy the best recipes specially selected for you! Confited yellowtail with ginger-carrot puree and warmed Asian vinaigrette is the right choice that will satisfy all your claims.