Carrotbutterchallenge Recipes

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CHUCK'S CARROT BUTTER



Chuck's Carrot Butter image

Provided by Chuck Hughes

Categories     condiment

Time 50m

Yield 1 liter

Number Of Ingredients 9

1/2 pound semi-salted butter
1 liter (1 quart) carrot juice
Salt
Freshly ground black pepper
3 fresh sea scallops
Salt
Freshly ground black pepper
Canola oil
Handful fresh micro arugula

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.

CARROT BUTTER SPREAD (VEGAN)



Carrot Butter Spread (Vegan) image

From my nutritional yeast cookbook, this looks like a yummy spread for toast, baked potatoes, and sandwiches. I imagine other nut butters would probably be good in this too. Those cool yellow carrots would probably make for a nice flavor and color in this!

Provided by the80srule

Categories     Vegetable

Time 25m

Yield 2/3 cup, 6 serving(s)

Number Of Ingredients 6

1 cup chopped carrot (about 2-3 large carrots or just measure out a cup of baby ones)
1 cup water
1 tablespoon almond butter
2 tablespoons nutritional yeast flakes
1 teaspoon tamari soy sauce (or soy sauce or Bragg's)
1 pinch salt

Steps:

  • Bring the water to a boil in a saucepan and reduce the heat to medium. Place the carrots in it, loosely cover, and let simmer for 20-25 minutes or until very tender.
  • Drain the carrots and place them with the remaining ingredients in a food processor or chopper with a strong metal blade and process until completely smooth.
  • The butter can be used immediately or stored in the fridge for about a week.

Nutrition Facts : Calories 28.8, Fat 1.6, SaturatedFat 0.1, Sodium 101.2, Carbohydrate 2.9, Fiber 1.1, Sugar 1, Protein 1.4

CARROTS WITH CUMIN BUTTER



Carrots With Cumin Butter image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

18 baby carrots, about 3/4 pound
Salt to taste if desired
1 tablespoon butter
1/4 teaspoon ground cumin
2 tablespoons finely chopped parsley

Steps:

  • Peel the carrots, and trim off the ends.
  • Put the carrots in a saucepan, and add water to cover and salt. Bring to a boil, and cook until tender, about 12 minutes.
  • Drain the carrots. Add the butter and cumin; toss to coat the carrots. Sprinkle with chopped parsley and serve.

Nutrition Facts : @context http, Calories 56, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 3 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 211 milligrams, Sugar 4 grams, TransFat 0 grams

BEST CARROT CAKE EVER



Best Carrot Cake Ever image

A moist and flavorful recipe that makes a large quantity of cake. I have been hounded to make this cake time and time again.

Provided by Nan

Categories     Desserts     Cakes     Spice Cake Recipes

Time 2h30m

Yield 16

Number Of Ingredients 13

6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 ½ cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts

Steps:

  • In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
  • In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
  • Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

Nutrition Facts : Calories 457.4 calories, Carbohydrate 66.3 g, Cholesterol 46.5 mg, Fat 20.2 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 2.7 g, Sodium 315.2 mg, Sugar 42.8 g

CARROT BUTTER



Carrot Butter image

I took a recipe from here for making apple butter and modified it for carrot butter. My kids love it and I figure anything to get them to eat their vegetables.

Provided by Dainlynn

Categories     Vegetable

Time 4h

Yield 4-5 pints

Number Of Ingredients 7

5 lbs carrots
2 cups apple juice or 2 cups apple cider
3 cups apple juice or 3 cups apple cider
1/2 cup brown sugar
2 teaspoons cinnamon
1 teaspoon allspice
1/2 teaspoon ground cloves

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.

Nutrition Facts : Calories 487.8, Fat 1.8, SaturatedFat 0.3, Sodium 413.9, Carbohydrate 118.9, Fiber 17.1, Sugar 86.1, Protein 5.6

BUTTER BAKED CARROTS



Butter Baked Carrots image

If you're looking for a quick-to-fix side dish, look no further. Gladys De Boer of Castleford, Idaho covers colorful carrots in a rich cream sauce in a rich cream sauce before finishing the casserole with a crispy and golden bread crumb topping.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6-8 servings.

Number Of Ingredients 9

1-1/2 pounds carrots, cut into 3-inch julienne strips
1/4 cup chopped celery
2 tablespoons chopped onion
6 tablespoons butter, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups milk
1/2 cup dry bread crumbs

Steps:

  • Place 1 in. of water in a saucepan; add carrots. Cover and bring to a boil. Reduce heat; cook for 8-10 minutes or until crisp-tender., Meanwhile, in another saucepan, saute celery and onion in 3 tablespoons butter until tender. Stir in flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain carrots; place in a greased 8-in. square baking dish. Top with the white sauce. Melt the remaining butter and toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 350° for 25-30 minutes or until mixture is bubbly and topping is golden brown.

Nutrition Facts : Calories 179 calories, Fat 11g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 348mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 3g fiber), Protein 4g protein.

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