Pasta With Carrot Cinnamon Butter Recipes

CHUCK'S CARROT BUTTER

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.

CINNAMON CARROTS

Steps:

• Cook carrots according to package directions. Meanwhile, in a saucepan, heat the honey, butter and cinnamon until butter is melted; stir to blend. , Drain carrots; place in a serving bowl. Drizzle with honey mixture.

CINNAMON GLAZED CARROTS

Steps:

• Cook carrots by your preferred method (steaming, microwave, stovetop), until crisp-tender.
• In a separate saucepan, heat the honey, butter and cinnamon until butter is melted, stir to blend.
• Drain carrots and place in serving dish.
• Drizzle honey mixture over carrots and serve.

CINNAMON CARROT CASSEROLE

Steps:

• Mix melted butter, brown sugar, cinnamon and salt in a small bowl. Stir in hot water. If microwaving use 1/4 cup hot water.
• Place carrots in baking dish and pour butter mixture over carrots. Stir to coat.
• Spray or grease a 1 1/2 quart baking dish. BAKE 50 to 60 minutes in a 350 degree oven until tender or MICROWAVE for approximately 15 minutes. (Tenderness will depend on size of sliced carrots.).
• Serve hot or cold.
• Enjoy!

CARROT BUTTER

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.