Carrot Butter Sauce Food

BUTTERY COOKED CARROTS

Steps:

• Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
• Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.

GLAZED CARROTS

Steps:

• Place carrots into a large saucepan, pour in enough water to reach depth of 1 inch, and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.
• Melt butter in the same saucepan; stir brown sugar, salt, and white pepper into butter until brown sugar and salt have dissolved. Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce, about 5 more minutes.

GREEN BEANS AND CARROTS SAUTEED IN BUTTER AND GARLIC

Steps:

• Trim green beans and cut carrot into sticks that are similar in size to the green beans.
• Put the carrots in a microwave safe dish and pour about 1/2 a cup of boiling water over them. Loosely cover dish (so a bit of steam can escape). I use a microwave steamer.
• Microwave on high about 3 minutes, until carrots are starting to soften but not yet done.
• Add beans to carrots in dish or steamer. Microwave for another 2 - 3 minutes. Veggies should be crisp tender, or just slightly less than your desired doneness.
• Drain veggies and set aside. When you are almost ready to serve, heat up some butter in a sauté pan or wok until foamy.
• Throw in garlic and veggies and stir for just a minute or two, until garlic is fragrant and veggies are coated in butter and garlic.
• Season with salt and pepper, if desired.

LEMON-GLAZED CARROTS

Steps:

• Place carrots into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until carrots are tender, about 8 minutes. Drain.
• Heat butter in a skillet over medium heat; cook and stir carrots, brown sugar, and lemon juice in the melted butter, stirring often, until sugar has dissolved, 2 minutes.

PASTA WITH CARROT SAUCE RECIPE

Steps:

• Preheat oven to 225C / 430F.
• Peel the Carrots and cut them into Chunks.
• Place all the Chuncks in an oven dish with some Olive Oil, Salt, and Freshly Ground Black Pepper.
• Cover the oven dish with some kitchen foil and bake for 1 hour, or until the Carrots are tender.
• Puree the Carrots.
• Heat the Butter in a frying pan and sauté the Shallot until translucent...

SIMPLE STEAMED CARROTS WITH BUTTER

Steps:

• Gather the ingredients.
• Scrub the carrots and peel them. Cut off and discard the stem end and slice into thin coins on the diagonal.
• Put the sliced carrots in a medium saucepan. Add the water, salt and sugar.
• Place the pan over medium-high heat and bring to a boil.
• Reduce the heat to medium-low, cover the pan, and cook for about 20 minutes, or until the carrots are tender.
• Drain the carrots and toss with 2 tablespoons butter and chopped parsley, if desired.

AMARETTO SAUCE FOR CARROTS

Steps:

• Melt butter in a saucepan over medium heat; stir brown sugar and amaretto into melted butter. Cook and stir butter mixture until sugar dissolves completely and mixture comes to a boil, about 10 minutes.

SAUTEED CARROTS

Steps:

• Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.

SUPER EASY BUTTERED BABY CARROTS

Steps:

• Bring to a boil over high heat.
• Lower the heat to medium and simmer the carrots for 3 to 6 minutes, or until tender when pierced with a fork.
• Place the saucepan with the carrots and butter on the burner with the heat off.
• Enjoy!

BUTTERED CARROTS

Steps:

• Place the carrots in a wide, shallow pan, add just enough water to cover them, then add the sugar and butter. Simmer over a medium heat until the liquid has evaporated and the carrots are cooked through - they should be glazed and shiny. Season and serve.

CARROT BUTTER

Steps:

• Preheat oven for 350°F.
• Cut carrots into thin slices (if you'd like to peel them you may. If you don't peel them I recommend using organic carrots or at least ones you know weren't grown with chemicals).
• Cook the carrot slices in a large roasting pan with two cups of apple juice or cider for three hours uncovered. Stirring the carrots every half hour or so.
• Put the cooked carrots and the three cups of apple juice or cider in a blender until it reaches the consistency of something you'd like to spread on toast.
• Put the carrot mixture in a large pot. Mix in the brown sugar, cinnamon, allspice, and cloves. Heat this on the stove for 10 min stirring constantly.
• Pour into sterilized pint or half pint jars and can.

CHUCK'S CARROT BUTTER

Steps:

• For the Carrot Butter: Melt the butter.
• In a medium saucepan on medium-high heat, let the carrot juice reduce by half. It will take approximately 25 minutes.
• Once it's reduced, transfer the reduced juice to a tall, hand blender friendly container.
• Slowly pour in the butter, and blend to create an emulsion. Basically, you want a uniform color a sure sign that the butter and juice have come together. Add salt and pepper to taste.
• You can store it in an airtight container in your fridge, but you need to reheat it before using again as the butter will harden, and give it another buzz.
• For the scallops: Score the scallops with a checkerboard pattern and season with salt and pepper.
• In a pan on high heat, add a splash of canola oil. Add the scallops and cook 2 minutes per side. Plate him or her on a simple white dish. Drizzle a generous amount of the carrot butter over each scallop and garnish with a handful of micro arugula.

BROWN BUTTER CARROTS

Steps:

• Place carrots in a pot and cover with water. Bring to a boil over medium-high heat and cook for 6-8 minutes until tender. Drain and transfer to a bowl.
• While carrots are cooking (or afterward) place butter in a small sauce pan. Melt over medium heat. Once melted, stir in garlic and Italian seasoning.
• Continue to cook butter for 3-5 minutes, stir throughout, until it reaches a deep golden color. Pour over cooked carrots and toss to coat. Sprinkle with freshly chopped parsley and serve.

CARROTS GLAZED IN BUTTER SAUCE

Steps:

• In a large pot combine chicken stock and sugar together and bring to a boil.
• Let cook for 5 minutes.
• Then strain the sauce and reduce it untill it is a at glaze consistancy (until the liquid coats the back of a spoon).
• Add the butter off heat and whisk it inches.
• Add Parsley.
• Pour over steamed carrots.
• (Note: i use a mandoline to cut my carrots).

HONEY GARLIC BUTTER ROASTED CARROTS

Steps:

• Preheat oven to 425°F (220°C). Lightly grease a large baking sheet with nonstick cooking oil spray; set aside.
• Trim ends of carrots and cut into thirds.
• Melt butter in a pan or skillet over medium-heat. Pour in honey and cook, while stirring, until completely melted through the butter. Add the garlic and cook for 30 seconds until fragrant while stirring.
• Add the carrots and allow the sauce to thicken for a further minute, while tossing the carrots through the sauce. Season with salt and pepper.
• Transfer carrots to baking sheet in a single layer so they cook evenly. Toss to evenly coat.
• Roast for 20 minutes, or until carrots are fork-tender. Broil (or grill) for 2-3 minutes on high heat to crisp/char the edges.
• OPTIONAL: Transfer them back into the skillet and allow carrots to simmer in the sauce over high heat for 5 minutes to thicken the sauce into a glaze. *SEE NOTES.
• Season with a little extra salt and pepper if desired. Garnish with parsley.
• Arrange onto serving platter and enjoy!

CARROT GINGER SAUCE

Steps:

• With an electric juicer, juice the carrot and ginger. In a saucepan, combine juices and soy sauce. Bring to a boil and simmer 7 to 10 minutes. Whisk canola oil into sauce in a slow stream. Add rice wine.

FRESH CARROT SAUCE

Steps:

• Juice the carrots through a vegetable juicer. Skim any foam off the top. Pour the juice into a saucepan and place over medium heat. Bring the sauce up to just before the boiling point (tiny bubbles will begin to form) and remove from heat. Whisk in cubes of cold butter one at a time until all are incorporated.
• Place back on the heat and simmer for 1-2 minutes. Add cayenne, cinnamon, salt and pepper. Just before serving, add the fine herbs. This sauce is best made minutes before serving.

CARROTS IN DILL BUTTER

Steps:

• In a medium-sized heavy saucepan, combine carrots, water, butter, sugar, salt and dill seed. Bring to a boil; reduce heat, cover and simmer 25 to 30 minutes, or until carrots are tender and most of the liquid is absorbed.

PENNINGTON'S CARROT CAKE WITH VANILLA BUTTER SAUCE

Steps:

• Heat oven to 325°.
• In a 3-quart mixing bowl, beat all cake ingredients at medium speed, scraping bowl often, until well mixed, about 1 to 2 minutes.
• Pour into greased 6 cup cake pan.
• Bake for 35 to 45 minutes or until cake begins to pull away from the sides of the pan.
• Cool upright in pan for 5 minutes; remove from pan.
• Meanwhile, in saucepan melt butter over medium heat.
• Stir in sugar and cornstarch; add remaining sauce ingredients.
• Cook, stirring occasionally, until sauce comes to a boil.
• Boil for one minute.
• Pour 1/3 of the sauce over the cake.
• Serve additional warm sauce with cake.

JUMBO LUMP CRAB CAKES WITH CARROT BUTTER SAUCE

Steps:

• Put the crab in a mixing bowl and set aside. Combine the butter and shallot in a small pot over medium heat. Once the butter has melted, add the Old Bay, 1 teaspoon salt, 1/2 teaspoon pepper, the mustard, and cayenne. Stir to combine. Remove from the heat and whisk in the cream. Pour the butter mixture over the crab. Add the scallions. Fold the ingredients together gently but thoroughly, taking care not to mash the crabmeat. The mixture will look almost runny; don't worry, it will firm up in the fridge. Cover with plastic wrap and chill in the refrigerator for at least 1 hour; overnight is even better.
• When ready to cook, use your hands to form the mixture into 6 crab cakes that are 1 1/2 inches thick. They should be moist and just hold together. Put the crab cakes on a plate, cover with plastic wrap, and refrigerate while setting up your breading station. This allows the flavors to blend and the crab cakes to set.
• To create a breading station, put the flour in a pie plate and season with salt and pepper. Crack the egg into a shallow bowl, add 1 tablespoon water, and beat with a fork until frothy. Put the bread crumbs in another shallow bowl.
• Put a large skillet over medium heat, add a couple tablespoons of the oil, and swirl the pan around to coat the bottom. Working with 3 crab cakes at a time (keep the remaining cakes in the fridge), lightly dredge both sides of the cakes in the seasoned flour, dip into the beaten egg, and then coat completely with bread crumbs. Gently lay the cakes in the hot oil and brown for 3 to 4 minutes on each side (turning only once or they will break up). Drain on paper towels. Add the remaining 2 tablespoons oil, and repeat with the remaining 3 crab cakes.
• To serve, pool 1/4 cup of the carrot butter sauce on each of 6 plates, set a crab cake in the center, and, if you like, put a pile of sprouts on top.
• Carrot Butter Sauce
• Combine the carrot juice, carrot, shallot, and salt in a small pot over medium-low heat. Simmer until the carrot is completely soft and mushy, 10 minutes. The liquid will reduce almost, but not quite, by half.
• Stir in the cream and simmer for 2 to 3 minutes to combine. It will look kind of a mess, a bit grainy and separated, but not to worry.
• Remove from the heat. Whisk in the butter a few chunks at a time; all of a sudden, the sauce will come together. Pour the sauce into a blender and hold a kitchen towel over the top for safety. Buzz until completely smooth and a beautiful sunset color appears. Serve hot.

CARROT BUTTER SAUCE

Steps:

• Combine the carrot juice, carrot, shallot, and salt in a small pot over medium-low heat. Simmer until the carrot is completely soft and mushy, 10 minutes. The liquid will reduce almost, but not quite, by half.
• Stir in the cream and simmer for 2 to 3 minutes to combine. It will look kind of a mess, a bit grainy and separated, but not to worry.
• Remove from the heat. Whisk in the butter a few chunks at a time; all of a sudden, the sauce will come together. Pour the sauce into a blender and hold a kitchen towel over the top for safety. Buzz until completely smooth and a beautiful sunset color appears. Serve hot.