light vegetarian appetizer, this recipe looks refined, tastes great, and won't stuff you or your guests with excess calories.
TOTAL TIME:
PREP:
LEVEL: Moderate
YIELD: 24 pieces
SERVES: 12
Ingredients
- 1 lb. carrots
- 2 tbsp. orange juice
- 1 tbsp. light mayonnaise
- 2 tsp. rice vinegar
- 1 tsp. fresh ginger
- ½ tsp. lower-sodium soy sauce
- ½ tsp. sesame oil
- 1 pinch cayenne (ground red) pepper
- salt
- 4 head Belgian endive
Directions
- Fill 12-inch skillet with 1/4 inch water. Cover; heat to boiling. Add carrots; reduce heat to medium. Cover; cook 20 minutes or until tender. Drain; let cool.
- To food processor with knife blade attached, add carrots, orange juice, mayonnaise, vinegar, ginger, soy sauce, sesame oil, cayenne pepper, and 1/8 teaspoon salt. Puree until smooth, scraping down side of bowl. Can be refrigerated, covered, up to 1 day.
- Place 1 tablespoon puree in each endive leaf. Arrange on large platter. Garnish with chives.