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Share your recipes August 2016

Food Ventures

Carrots Braised and Glazed in Carrot Juice

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(Courtesy of Heritage, Artisan Books). Serves 6.

 

42 baby carrots with tops

Juice of 1 orange

2 tablespoons unsalted butter

1 tablespoon chopped tarragon

1 tablespoon chopped chervil

Equipment: Juice extractor

 

Remove the tops from the carrots. Pick the 24 nicest-looking tops and reserve in ice water to use as garnish.

Peel and rinse the carrots. Run 12 of the carrots through a juice extractor. Remove the pulp and run it through the extractor 3 or 4 more times to extract all the juice.

Place the remaining carrots, the orange juice, and carrot juice in a large saucepan set over medium-high heat, cover, bring to a simmer, and cook until the carrots are fork-tender, 6 to 8 minutes. Increase the heat to high to begin reducing the liquid. When the liquid is reduced to a glaze, after about 3 minutes, remove from the stove, add the butter, and stir to emulsify it with the reduced juices. Add the chopped herbs and stir to coat the carrots.

To complete: Divide the carrots among six warm plates. Drizzle with the remaining glaze and garnish each plate with 4 carrot tops.

 


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