Kerrys Carrot Red Wine Reduction Recipes

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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.

RED WINE AND MAPLE-GLAZED CARROTS



Red Wine and Maple-Glazed Carrots image

Categories     Herb     Onion     Vegetable     Side     Vegetarian     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

3 tablespoons unsalted butter
3/4 cup thinly sliced shallots (2 large)
1 teaspoon chili powder
3/4 teaspoon salt
1/4 teaspoon black pepper
2 pound carrots, cut diagonally into 3-inch pieces
1/3 cup pure maple syrup
1 cup dry red wine
2 teaspoons cider vinegar
2 tablespoons chopped fresh dill

Steps:

  • Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook shallots, stirring occasionally, until softened, about 4 minutes.
  • Add chili powder, salt, and pepper and cook, stirring, until chili powder is very fragrant, about 1 minute.
  • Add carrots, maple syrup, and wine and simmer, covered, stirring occasionally, until carrots are tender, about 20 minutes.
  • Add vinegar and boil, uncovered, until liquid is reduced to a glaze, 3 to 5 minutes.
  • Remove from heat and stir in dill.

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