Champagne Carrot Cappuccino Food

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CARROTS IN CHAMPAGNE AND DILL



Carrots in Champagne and Dill image

Make and share this Carrots in Champagne and Dill recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons butter
1 lb carrot, peeled and thinly sliced
1/4 cup beef broth
1/2 cup champagne
1 tablespoon fresh lemon juice
1 teaspoon dried dill

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.

CARROT CAKE CAPPUCCINO



Carrot Cake Cappuccino image

Make and share this Carrot Cake Cappuccino recipe from Food.com.

Provided by Alia55

Categories     Beverages

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 quart carrot juice
3 tablespoons heavy cream
1 tablespoon walnut oil
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon allspice
1/8 teaspoon ground cloves
1 teaspoon vanilla extract
1/2 cup milk

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.

Nutrition Facts : Calories 177, Fat 8.9, SaturatedFat 3.7, Cholesterol 19.7, Sodium 53.9, Carbohydrate 22.7, Fiber 1.2, Sugar 14.2, Protein 2.4

CHAMPAGNE CARROT CAPPUCCINO



Champagne Carrot Cappuccino image

Make and share this Champagne Carrot Cappuccino recipe from Food.com.

Provided by English_Rose

Categories     Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
3 1/2 ounces onions, chopped
1 tablespoon coriander seed, crushed
10 ounces carrots, peeled and finely sliced
2 bay leaves
1 celery, finely sliced
6 ounces potatoes, finely diced
1 1/4 quarts vegetable stock
1 1/4 cups champagne (or substitute sparkling wine)
sea salt
fresh ground white pepper
French bread, to serve

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.

Nutrition Facts : Calories 199.2, Fat 7.2, SaturatedFat 1, Sodium 66.3, Carbohydrate 19.9, Fiber 4, Sugar 5.6, Protein 2

CARIBBEAN CARROT PUNCH



Caribbean Carrot Punch image

This is a refreshing drink found all over the Caribbean. It can be made into an adult beverage with the addition of a little rum.

Provided by AlaskaPam

Categories     Beverages

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

3 lbs carrots
6 cups water
14 ounces sweetened condensed milk
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Steps:

  • Clean the carrots and grate them, or chop them into a food processor or blender. Add the water and pulse until pureed. It is best to do this in two batches. Strain into a bowl using a fine strainer or cheese cloth. Squeeze the pulp to get all of the juice. You can strain a second time if you prefer less pulp in the juice.
  • Add the vanilla, cinnamon and nutmeg and stir well. Add the sweetened condensed milk to your taste. Start with 1/2 a can and add until it is sweet enough for you. Chill for a couple of hours and serve over ice.

CHAMPAGNE HONEY CARROTS



Champagne Honey Carrots image

Make and share this Champagne Honey Carrots recipe from Food.com.

Provided by Lorianne1

Categories     Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
3 tablespoons butter
1 shallot, minced
2 lbs baby carrots
1 cup dry champagne or 1 cup sparkling wine
2 tablespoons honey
1 sprig fresh thyme
1/8 teaspoon salt
1/8 teaspoon white pepper

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.

GINGER, CARROT, AND ORANGE CAPPUCCINO CUP SOUP



Ginger, Carrot, and Orange Cappuccino Cup Soup image

Make and share this Ginger, Carrot, and Orange Cappuccino Cup Soup recipe from Food.com.

Provided by kristenmf5

Categories     Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

cooking spray
1/4 cup thinly sliced yellow onion
1/2 celery rib, thinly sliced (1/2 cup)
1/4 lb carrot, very thinly sliced
1 1/2 cups low sodium vegetable broth or 1 1/2 cups stock
3/4 teaspoon finely grated gingerroot
1/4 cup orange juice
1/4 teaspoon salt
1 teaspoon extra virgin olive oil

Steps:

  • Heat a large saucepan or dutch oven, coated with cooking oil spray, over medium heat.
  • Add onion and celery; cook 5 minutes, stirring occasionally.
  • Add carrots; continue to cook another 5 minutes.
  • Add broth and ginger; bring to a boil.
  • Add orange juice and salt. Reduce heat; cover and simmer until vegetables are very tender, about 20 minutes.
  • Transfer mixture (in batches if necessary) to a blender or food processor; blend until smooth.
  • Reheat if necessary; ladle into bowls.
  • Drizzle oil over soup.
  • Alternative method of cooking if you have a Vita Mix blender: I like to skip having to cut the carrots. I heat the onions and celery. Meanwhile, I put the other ingredients into the Vita Mix blender - carrots, broth, ginger, o.j., and salt (which I omit). When the onions and celery are cooked, I add them to the Vita Mix blender and puree the mixture on High for about a minute or so. Then, I return the mixture to the saucepan and heat it through. I ladle it into bowls and add the oil to the soup. Very easy and definitely tasty!

Nutrition Facts : Calories 67.6, Fat 2.5, SaturatedFat 0.3, Sodium 339, Carbohydrate 11.1, Fiber 2.1, Sugar 6.2, Protein 1

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