Bring the wine to a boil in a large saucepan set over high heat, and lower heat to a simmer. Cook the wine until syrupy and reduced to 3/4 cup, about 20 minutes. Place carrots in a small saucepan. Cover with water, adding a pinch of salt. Cook, covered, until tender, about 15 to 20 minutes. Drain, reserving the cooking liquid. Transfer the carrots to a blender or food processor, and puree, adding a bit of the cooking liquid if the mixture is too thick. Transfer the reduced wine to a bowl, and stir about 1/2 cup of the carrot puree into it. If the sauce is too thick, add a small amount of the reserved carrot cooking water. Adjust seasoning, and whisk in butter. Makes about 1 1/2 cups.

Cuisine: "Mexican"

(www. Marthastewart. Com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy. Net" Yield: "1 1/2 cups"

Per serving: 186 Calories (kcal); 1g Total Fat; (3% calories from fat); 4g Protein; 44g Carbohydrate; 0mg Cholesterol; 151mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates