Carrots & Carrot Butter

Carrots in Carrot Butter
serves 2

shopping list —

for the carrot butter —

• 3 cups carrot juice

• 1 cup apple juice

• 1/3 cup heavy cream

• 4 tbsp cold butter, cut into 1” cubes

• 2 tbsp apple cider vinegar

for the carrots —

• 1 bunch carrots, tops removed

• 1 tbsp olive oil

• 1 tsp salt

• black pepper

equipment —

• sauce pot

• blender or immersion blender

steps —

for the carrot butter

1. In a large sauce pot over high heat, combine carrot and apple juice. Bring to a boil and reduce to 1/2 cup. Whisk frequently to avoid boil overs.

2. Add the cream and allow to reduce slightly.

3. Using an immersion blender (or a blender), blend in the cold butter.

4. Finish with apple cider vinegar and season with salt to taste.

for the carrots —

1. Preheat the oven to 400ºF.

2. In a medium sized bowl, toss all ingredients until carrots are evenly coated.

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!