INGREDIENTS:48 oz. orange juice concentrate, thawed 2 cups white wine 3 Tbsps. fresh ginger root, minced ½ cup shallots, minced 2 ¼ cups heavy cream 10 cups carrots, julienned 7 cups zucchini, julienned 6 cups summer squash, julienned 50 sole fillets, 6-oz. each, thawed if necessaryDIRECTIONS:1. For sauce: Combine orange juice, wine, ginger and shallots in saucepan. Cook over medium heat, stirring occasionally until reduced by half, about 5 minutes. 2. Slowly add sauce to heavy cream in ...

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