Champagne Carrot Cappuccino Recipes

Steps:

• Heat oil and butter in skillet over medium-high heat.
• Add shallots and carrots; cook, stirring occasionally until carrots are just tender. 15 to 20 minutes.
• Add champagne, honey, and thyme. Cook, stirring occasionally, until liquid reduces to one-fourth, 3-5 minutes.
• Remove from heat, discard thyme.
• Stir in salt and pepper.
• Transfer to serving bowl and serve warm.
• This recipe can be stored covered with plastic wrap for up to 2 days in refrigerator and reheated before serving.

Steps:

• Heat the oil in a heavy-bottomed saucepan over a medium heat. Add the onion and coriander seeds and cook for about 7 minutes.
• Tip in the carrots, bay leaves, celery and potato and soften for a further 1 minute.
• Pour in the vegetable stock and half the wine, and bring to the boil. Simmer for about 15 minutes, or until the vegetables are tender.
• Puree the soup in a food processor or liquidiser until smooth, and pass through a fine sieve. Check the seasoning and adjust as necessary.
• When ready to serve, reheat gently. Pour a couple of tablespoons of Champagne into each bowl when serving. The soup will fizz gently. Serve at once, accompanied with bruschetta.

Steps:

• Melt the butter in a heavy saucepan. Saute the carrots for a few minutes over medium heat until they begin to brown. Add the beef stock and champagne and cover.
• Cook until barely tender but still a bit firm. Remove cover and place on high heat until the liquid is almost cooked away. Add the lemon juice and dill weed and serve.

Steps:

• Melt the butter in a heavy saucepan.
• Sauté the carrots for a few minutes over medium heat until they begin to brown.
• Add the beef broth and champagne and cover.
• Cook until barely tender but still a bit firm.
• Remove cover and place on high heat until the liquid is almost cooked away. Add the lemon juice and dill and serve.

Steps:

• In a medium-size pot over medium-high heat, reduce the carrot juice by half. This should take about 15 minutes.
• Whisk in all remaining ingredients except the milk.
• In a separate pot, warm milk and whisk into a foam.
• Serve seasoned carrot juice in a cappuccino cup and top with milk foam.
• Sprinkle with cinnamon.