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1 pound fresh carrots, peeled

2 ounces dry sake

1 ounce fresh ginger, peeled and finely grated

• Pass peeled carrots through a juicer and strain.
• Preheat a 6-inch saute pan, add sake to evaporate alcohol and reduce heat to simmer.
• Add carrot juice and grated ginger; simmer 2 to 3 minutes.
• Keep warm until ready to serve.

  Makes 4 servings

Per serving: 76 calories (6 percent from fat), trace fat (no saturated fat), no cholesterol, 14 grams carbohydrates, 1 gram protein, 29 milligrams sodium, 3 grams dietary fiber.