Carrots in Carrot Juice Caramel

Total Time:

40 mins

Serves:

6

Ingredients

300 g baby carrots
500 - 600 ml boiling water
40 g organic carrot powder
60 g European butter
5 g soft brown sugar

Instructions

Blend the carrot powder with hot water and stir until the powder is completely dissolved.

Wash (or peel) the carrots, leaving just a hint of the stalks. Put the carrots into a wide bottomed pan and cover with carrot juice. Add the butter, soft brown sugar and salt.

Simmer the carrots until they were fork-tender, about 25 minutes. Five minutes before the carrots are finished simmering,, put the butter into a pan or skillet on medium heat. Let it brown slowly and caramelize without burning.

Remove the carrots and keep them warm. Whisk the brown butter into the carrot juice and keep whisking while the sauce reduces until it is thick enough to coat the back of a spoon.

Serve by pouring the sauce over the carrots.