Carrot Reduction Recipes

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CARROT REDUCTION



Carrot Reduction image

A bright & light sauce from the Victory Garden (with a few changes). It gives great color to any plate and I recommend it with my Slow-Roasted Salmon recipe.

Provided by TooAllergic

Categories     Vegetable

Time 12m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup carrot juice
1/8 teaspoon curry powder
3 dashes Tabasco sauce
2 tablespoons rice wine vinegar
1 teaspoon honey
salt

Steps:

  • Simmer the juice until it has reduced by 1/2. Some brands (or homemade) will separate. Just whisk vigorously to re-combine.
  • Add the rest of the ingredients. Heat and whisk to combine, simmering to desired viscosity.

Nutrition Facts : Calories 29.1, Fat 0.1, Sodium 17.5, Carbohydrate 7, Fiber 0.5, Sugar 3.7, Protein 0.6

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

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.

BEEF REDUCTION



Beef Reduction image

Provided by Jeanne Thiel Kelley

Categories     Beef     Onion     Vegetable     Low Fat     Low Cal     Brandy     Carrot     Chill     Low Cholesterol     Thyme     Simmer     Bon Appétit

Yield Makes 2 cups

Number Of Ingredients 8

Olive oil
1 1/4 to 1 1/2 pounds beef shank pieces
2 large carrots, peeled, coarsely chopped
1 large onion, coarsely chopped
1/2 cup brandy
4 cups water
4 cups low-salt beef broth
3 large fresh thyme sprigs

Steps:

  • Preheat oven to 450°F. Brush heavy large roasting pan with olive oil. Place shank pieces in prepared pan; scatter carrots and onion around shanks. Roast until meat is brown, about 25 minutes. Transfer beef and vegetables to heavy large saucepan. Place roasting pan over medium heat. Add brandy and stir 1 minute, scraping up browned bits, then add to beef and vegetables. Add 4 cups water, beef broth, and thyme sprigs. Bring to boil, reduce heat to medium, and simmer until liquid is reduced to 2 cups, about 2 1/2 hours.
  • Strain broth. Chill uncovered until cool, then cover and keep chilled. Remove fat from surface. DO AHEAD:Can be made 4 days ahead. Keep chilled.

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