Carrots In Butter Almond Sauce Recipes

ALMOND BABY CARROTS

Steps:

• In 1 1/2-quart microwave-safe casserole, combine carrots and 1/4 cup water; cover. Microwave on HIGH for 7 to 10 minutes or until tender, stirring once halfway through cooking. Drain.
• Meanwhile, cook almonds in medium saucepan over medium heat for 3 to 5 minutes or until toasted, stirring frequently. Add cooked carrots, butter, amaretto and salt to saucepan; cook 2 to 3 minutes or until most of liquid is evaporated, stirring occasionally. Sprinkle with parsley.

CARROTS IN BUTTER ALMOND SAUCE

Steps:

• Steam carrots until crisp-tender or to preferred doneness (between 10 to 20 minutes); transfer to a serving dish and keep warm.
• In a skillet, sauté the green onions in butter until tender.
• In a bowl, combine the cornstarch, water, and sherry and whisk until smooth, then stir into onions.
• Add the bouillon granules, coriander, basil, pepper, and almonds.
• Bring sauce to a boil over medium heat, stirring, and cook for 2 to 3 minutes or until thickened and bubbly.
• Pour the sauce over carrots in the serving dish, stirring gently to coat.

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.

AMARETTO SAUCE FOR CARROTS

Steps:

• Melt butter in a saucepan over medium heat; stir brown sugar and amaretto into melted butter. Cook and stir butter mixture until sugar dissolves completely and mixture comes to a boil, about 10 minutes.

CARROT BUTTER SAUCE

Steps:

• Combine the carrot juice, carrot, shallot, and salt in a small pot over medium-low heat. Simmer until the carrot is completely soft and mushy, 10 minutes. The liquid will reduce almost, but not quite, by half.
• Stir in the cream and simmer for 2 to 3 minutes to combine. It will look kind of a mess, a bit grainy and separated, but not to worry.
• Remove from the heat. Whisk in the butter a few chunks at a time; all of a sudden, the sauce will come together. Pour the sauce into a blender and hold a kitchen towel over the top for safety. Buzz until completely smooth and a beautiful sunset color appears. Serve hot.

CARROTS GLAZED IN BUTTER SAUCE

Steps:

• In a large pot combine chicken stock and sugar together and bring to a boil.
• Let cook for 5 minutes.
• Then strain the sauce and reduce it untill it is a at glaze consistancy (until the liquid coats the back of a spoon).
• Add the butter off heat and whisk it inches.
• Add Parsley.
• Pour over steamed carrots.
• (Note: i use a mandoline to cut my carrots).