Carrots & Carrot Butter

FOR THE BUTTER

3 Cups Carrot Juice
1 Cup Apple Juice
1/3 Cup Heavy Cream
4 Tablespoons cold Butter, cut into 1” cubes
2 Tablespoons Apple Cider Vinegar

STEP 1
In a large sauce pot, over high heat combine carrot and apple juice and boil until reduced to ½ cup. Whisk frequently to avoid boil overs.
STEP 2
Once reduced, slowly add heavy cream and butter, whisking quickly.
STEP 3
Finish with apple cider vinegar and season with salt to taste.

FOR THE CARROTS

1 bunch Carrots, tops removed
1 Tablespoon Olive Oil
1 Teaspoon Salt
Black Pepper

STEP 1
Pre-heat oven to 400*.
STEP 2
In a medium sized bowl, toss all ingredients until carrots are evenly coated.
STEP 3
Spread evenly on a foil lined baking sheet and bake until tender, about 20 minutes. If they start to brown or even blacken slightly on top, that’s ok! It’s the sugars caramelizing and will add great flavor.

Serve on a platter with carrot butter, garnish with sea salt and coarsely chopped parsley if you wish!