Carrot Butter Challenge Recipes

BUTTERY COOKED CARROTS

Buttery Cooked Carrots image

Sweet cooked carrots that even my carrot hating family loves. There are never leftovers.

Provided by beckie

Categories Side Dish Vegetables Carrots

Time 25m

Yield 4

Number Of Ingredients 3

Ingredients

1 pound baby carrots
¼ cup margarine
⅓ cup brown sugar

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.

Nutrition Facts : Calories 185.3 calories, Carbohydrate 21.2 g, Fat 11.4 g, Fiber 3.2 g, Protein 0.9 g, SaturatedFat 2 g, Sodium 222.2 mg, Sugar 17.2 g

CHUCK'S CARROT BUTTER

Chuck's Carrot Butter image

Provided by Chuck Hughes

Categories condiment

Time 50m

Yield 1 liter

Number Of Ingredients 9

Ingredients

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.

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