Kerrys Carrot Red Wine Reduction Food

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.

RED-WINE REDUCTION

Red-Wine Reduction image

Categories Sauce Garlic Onion Sauté Red Wine Gourmet

Yield Makes 2 cups

Number Of Ingredients 7

Ingredients

1 large onion, chopped
2 small celery ribs, chopped
2 carrots, chopped
3 garlic cloves, chopped
1 1/2 tablespoons olive oil
1 1/2 (750-ml) bottles dry red wine (4 1/2 cups)
1 (750-ml) bottle Ruby Port wine (3 cups)

Steps:

Sauté onion, celery, carrots, and garlic in oil in a 6-quart heavy pot over moderately high heat, stirring, until golden, about 10 minutes. Add wines and simmer, stirring occasionally, until mixture is reduced to 1 quart, about 1 hour.
Pour through a sieve into a saucepan and simmer until reduced to 2 cups. Reheat reduction and season with salt and pepper before using.

CARROTS SAUTEED IN WINE

Carrots Sauteed in Wine image

Make and share this Carrots Sauteed in Wine recipe from Food.com.

Provided by Princess Lisa

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 1/4 cups white wine
3/4 cup chicken broth
1 teaspoon butter
1 1/2 lbs baby carrots

Steps:

In a wide frying pan, combine wine, broth and butter. Bring to a boil over high heat. Add carrots; reduce heat, cover, and simmer, stiring occasionally until carrots are tender when pierced (10 to 15 minutes).
Uncover pan, bring cooking liquid to a boil over high heat. Boil, uncovered, stirring often, until liquid evaporates and the carrots begin to brown (about 10 minutes).

Nutrition Facts : Calories 135.6, Fat 1.4, SaturatedFat 0.7, Cholesterol 2.5, Sodium 284.8, Carbohydrate 16.1, Fiber 4.9, Sugar 8.9, Protein 2.1

RED WINE AND MAPLE-GLAZED CARROTS

Red Wine and Maple-Glazed Carrots image

Categories Herb Onion Vegetable Side Vegetarian Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

3 tablespoons unsalted butter
3/4 cup thinly sliced shallots (2 large)
1 teaspoon chili powder
3/4 teaspoon salt
1/4 teaspoon black pepper
2 pound carrots, cut diagonally into 3-inch pieces
1/3 cup pure maple syrup
1 cup dry red wine
2 teaspoons cider vinegar
2 tablespoons chopped fresh dill

Steps:

Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook shallots, stirring occasionally, until softened, about 4 minutes.
Add chili powder, salt, and pepper and cook, stirring, until chili powder is very fragrant, about 1 minute.
Add carrots, maple syrup, and wine and simmer, covered, stirring occasionally, until carrots are tender, about 20 minutes.
Add vinegar and boil, uncovered, until liquid is reduced to a glaze, 3 to 5 minutes.
Remove from heat and stir in dill.

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