Carrot Butter Challenge Recipes

CARROT BUTTER RECIPE

Steps:

• In a grinder, grind the shredded carrot, chopped garlic and green chillies till it becomes a thick paste. You can let the consistency be a tad grainy, but not too much.
• Heat mustard oil in a pan and then add the black cumin seeds to it. As the seeds begin to crackle, add the carrot mix to it. Add to it turmeric powder, and follow it up with salt as per taste and a pinch of sugar.
• Keep stirring till the oil is properly absorbed, and it becomes a lovely, thick orange batter giving out a pungent aroma.
• Pour it out on a dish and plate it up with a sprinkling of coriander leaves and sliced black olives.

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:

• 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.

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.

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.

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.

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.

CARROT BUTTER CHALLENGE

Steps:

• Mix butter, lime juice, salt + pepper till well-combined & smooth. Fold in grated carrot, fresh parsley & chives.
• Refrigerate at least 2 hrs prior to desired use w/veggies, potatoes or baked goods.