Carrot-Red Wine Reduction Recipe

Free Recipe Carrot-Red Wine Reduction

Recipe Type: M Recipes

Recipe Preparation: boil

Cooking Ingredients for Carrot-Red Wine Reduction Recipe

1 Bottle high-quality red wine
6 sm Carrots; peeled, and
Cut into 1 pieces
Salt; to taste
1 tb Cold unsalted butter

Carrot-Red Wine Reduction Preparation

Bring the wine to a boil in a large saucepan set over high heat, and lower heat to a simmer. Cook the 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, about 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. Makes about 1 1/2 cups. Cuisine: Mexican Source: Martha Stewart Living – (www.marthastewart.com) S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net Yield: 1 1/2 cups Per serving: 186 Calories (kcal); 1g Total Fat; (3% calories from fat); 4g Protein; 44g Carbohydrate; 0mg Cholesterol; 151mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Recipe from Kerry Simon Converted by MM_Buster v2.0n.

Cooking Temperature:

Recipe Serves: 1

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