Carrot Reduction Recipes

CRISPY DAY-BOAT SCALLOPS IN A CARROT REDUCTION

Steps:

• Deep fry potato slices in 2 cups of the canola oil. Drain and set aside.
• In a saucepan, combine the carrot juice, star anise and five-spice powder. Simmer until reduced to 1/3 cup. Discard star anise, and transfer mixture to a blender. Blend while slowly adding safflower oil. Season with lemon juice and salt and pepper. Set aside.
• In a skillet over medium-high heat, add remaining 2 tablespoons canola oil. Salt and pepper scallops, and sear about 2 minutes a side. Arrange on serving plates. Drizzle on warm carrot reduction, and wedge potato crisps between the scallops. Garnish with chives.

CARROT REDUCTION

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.

KERRY'S CARROT-RED WINE REDUCTION

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.