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Kerry’s Carrot-Red Wine Reduction
Recipe Summary
Yield: Makes about 1 1/2 cups
Ingredients
Ingredient Checklist
1 high-quality red wine, (750ml), or the leftovers from a few recently opened bottles
6 small or 2 medium-large carrots, peeled and cut into 1-inch pieces
Salt
1 tablespoon cold unsalted butter
Gallery
Kerry’s Carrot-Red Wine Reduction
Recipe Summary
Yield: Makes about 1 1/2 cups
Gallery
Kerry’s Carrot-Red Wine Reduction
Kerry’s Carrot-Red Wine Reduction
Kerry’s Carrot-Red Wine Reduction
Recipe Summary
Yield: Makes about 1 1/2 cups
Recipe Summary
Yield: Makes about 1 1/2 cups
Yield: Makes about 1 1/2 cups
Makes about 1 1/2 cups
Ingredients
Ingredients
- 1 high-quality red wine, (750ml), or the leftovers from a few recently opened bottles
- 6 small or 2 medium-large carrots, peeled and cut into 1-inch pieces
- Salt
- 1 tablespoon cold unsalted butter
Directions
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Kerry’s Carrot-Red Wine Reduction
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Kerry’s Carrot-Red Wine Reduction
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
