Carrot Reduction Food

CRISPY DAY-BOAT SCALLOPS IN A CARROT REDUCTION

Crispy Day-Boat Scallops In A Carrot Reduction image

Provided by Deborah Vankin

Time 1h

Yield 4 servings

Number Of Ingredients 10

Ingredients

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

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.

CARROT REDUCTION

Carrot Reduction image

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

Ingredients

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

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's Carrot-Red Wine Reduction image

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

Ingredients

1 high-quality red wine, (750ml), or the leftovers from a few recently opened bottles
6 small or 2 medium-large carrots, peeled and cut into 1-inch pieces
Salt
1 tablespoon cold unsalted butter

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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