Carrot Butter Sauce Recipes

SIMPLE STEAMED CARROTS WITH BUTTER

Steps:

• Gather the ingredients.
• Scrub the carrots and peel them. Cut off and discard the stem end and slice into thin coins on the diagonal.
• Put the sliced carrots in a medium saucepan. Add the water, salt and sugar.
• Place the pan over medium-high heat and bring to a boil.
• Reduce the heat to medium-low, cover the pan, and cook for about 20 minutes, or until the carrots are tender.
• Drain the carrots and toss with 2 tablespoons butter and chopped parsley, if desired.

SAUTEED CARROTS

Steps:

• Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.

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.

BUTTERY COOKED CARROTS

Steps:

• Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
• Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.

CARROTS GLAZED IN BUTTER SAUCE

Steps:

• In a large pot combine chicken stock and sugar together and bring to a boil.
• Let cook for 5 minutes.
• Then strain the sauce and reduce it untill it is a at glaze consistancy (until the liquid coats the back of a spoon).
• Add the butter off heat and whisk it inches.
• Add Parsley.
• Pour over steamed carrots.
• (Note: i use a mandoline to cut my carrots).

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.

PENNINGTON'S CARROT CAKE WITH VANILLA BUTTER SAUCE

Steps:

• Heat oven to 325°.
• In a 3-quart mixing bowl, beat all cake ingredients at medium speed, scraping bowl often, until well mixed, about 1 to 2 minutes.
• Pour into greased 6 cup cake pan.
• Bake for 35 to 45 minutes or until cake begins to pull away from the sides of the pan.
• Cool upright in pan for 5 minutes; remove from pan.
• Meanwhile, in saucepan melt butter over medium heat.
• Stir in sugar and cornstarch; add remaining sauce ingredients.
• Cook, stirring occasionally, until sauce comes to a boil.
• Boil for one minute.
• Pour 1/3 of the sauce over the cake.
• Serve additional warm sauce with cake.

CHIVE BUTTERED CARROTS

Steps:

• Place 1 in. of water and carrots in a large saucepan; bring to a boil. Cook, covered, 3-4 minutes or until crisp-tender. Drain well., In a large skillet, heat butter over medium-high heat. Add carrots, seasoned salt and pepper; cook and stir 1-2 minutes or until carrots are tender. Sprinkle with chives.

FRESH CARROT SAUCE

Steps:

• Juice the carrots through a vegetable juicer. Skim any foam off the top. Pour the juice into a saucepan and place over medium heat. Bring the sauce up to just before the boiling point (tiny bubbles will begin to form) and remove from heat. Whisk in cubes of cold butter one at a time until all are incorporated.
• Place back on the heat and simmer for 1-2 minutes. Add cayenne, cinnamon, salt and pepper. Just before serving, add the fine herbs. This sauce is best made minutes before serving.

CARROTS IN ALMOND SAUCE

Steps:

• In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Transfer to a serving bowl and keep warm. , In the same pan, saute onions in butter until tender. Combine cornstarch and water until smooth; stir into onions. Add bouillon, dill and pepper. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened and bubbly. Stir in almonds. Pour over carrots; stir to coat.

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.