Carrot Reduction Recipes
CARROT REDUCTION
A bright & light sauce from the Victory Garden (with a few changes). It gives great color to any plate and I recommend it with my Slow-Roasted Salmon recipe.
Provided by TooAllergic
Categories Vegetable
Time 12m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Simmer the juice until it has reduced by 1/2. Some brands (or homemade) will separate. Just whisk vigorously to re-combine.
- Add the rest of the ingredients. Heat and whisk to combine, simmering to desired viscosity.
Nutrition Facts : Calories 29.1, Fat 0.1, Sodium 17.5, Carbohydrate 7, Fiber 0.5, Sugar 3.7, Protein 0.6
KERRY'S CARROT-RED WINE REDUCTION
Kerry Simon, executive chef at Jean-Georges' Prime Steakhouse at the Bellagio Hotel in Las Vegas, shares his recipe for this classic sauce that is often served as an accompaniment to steak.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes about 1 1/2 cups
Number Of Ingredients 4
Steps:
- Bring wine to a boil in a large saucepan set over high heat, and lower heat to a simmer. Cook 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, 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.
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