Carrot Reduction Recipes

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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



Carrot Reduction image

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

1 cup carrot juice
1/8 teaspoon curry powder
3 dashes Tabasco sauce
2 tablespoons rice wine vinegar
1 teaspoon honey
salt

CRISPY DAY-BOAT SCALLOPS IN A CARROT REDUCTION

Provided by Deborah Vankin

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 10



Crispy Day-Boat Scallops In A Carrot Reduction image

Steps:

  • Deep fry potato slices in 2 cups of the canola oil. Drain and set aside.
  • In a saucepan, combine the carrot juice, star anise and five-spice powder. Simmer until reduced to 1/3 cup. Discard star anise, and transfer mixture to a blender. Blend while slowly adding safflower oil. Season with lemon juice and salt and pepper. Set aside.
  • In a skillet over medium-high heat, add remaining 2 tablespoons canola oil. Salt and pepper scallops, and sear about 2 minutes a side. Arrange on serving plates. Drizzle on warm carrot reduction, and wedge potato crisps between the scallops. Garnish with chives.

1 large russet potato, peeled and thinly sliced on a mandoline
2 cups plus 2 tablespoons canola oil
5 cups freshly squeezed carrot juice (available from juice bars and health food stores)
1 star anise
1/2 teaspoon five-spice powder
1/4 cup safflower oil
Juice of half a lemon
Salt and freshly ground black pepper to taste
16 large sea scallops
5 chives, thinly sliced

BALSAMIC GLAZED CARROTS

Carrots are sauteed in olive oil, and then briefly tossed with balsamic vinegar and brown sugar in this deceptively simple side dish.

Provided by HARRY WETZEL

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 15m

Yield 4

Number Of Ingredients 4



Balsamic Glazed Carrots image

Steps:

  • Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.

Nutrition Facts : Calories 81.6 calories, Carbohydrate 12.5 g, Fat 3.5 g, Fiber 2.9 g, Protein 0.7 g, SaturatedFat 0.5 g, Sodium 80.8 mg, Sugar 8.9 g

3 cups baby carrots
1 tablespoon olive oil
1 ½ tablespoons balsamic vinegar
1 tablespoon brown sugar

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