Buttercumincarrotsveganfriendly Recipes

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.

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.

BUTTERED CARROTS

Steps:

• Trim and peel the carrots, and then cut them in half. Cut each half into long, thin matchsticks.
• Melt the butter over medium heat in a large skillet. Sprinkle in the sugar, and cook to melt. Add the carrots, and toss until they are coated. Cover carrot mixture, keeping lid slightly askew, and cook until the carrots are just tender, about 3 minutes.
• Season with salt and pepper, and toss to coat with melted butter and sugar. Serve immediately.

VEGAN BUTTERCREAM FROSTING

Steps:

• Beat shortening and vegan butter together with an electric mixer until well combined and fluffy. Add powdered sugar and beat for about 3 minutes more.
• Add hemp milk and vanilla extract; continue beating until fluffy, 5 to 7 minutes.

SWEET BUTTER CARROTS

Steps:

• Cook carrots in a large pot of boiling water with salt until tender.
• Drain off most of the liquid, leaving about an inch of water in the bottom of the pan.
• Set the carrots aside.
• Add butter and brown sugar to the water.
• Stir until the butter melts.
• Return carrots to the pot and stir well.
• Cover and let simmer for 10 minutes to allow flavors to mingle.

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.

BUTTERED CARROTS

Steps:

• Cut the carrots into very thin slices. Place them in a small skillet and add salt, pepper, sugar, water and butter.
• Cover the pan and cook over medium heat, shaking the skillet occasionally. Cook about 8 minutes until the carrots are tender, the liquid has disappeared and the carrots are slightly glazed. Take care they do not burn. Sprinkle the parsley over them and serve.