New Scandinavian Cooking > Recipes by chef > Claus Meyer > Carrots in carrot juice (to be served with a porkchop)
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  • Carrots in carrot juice (to be served with a porkchop)
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    By Claus Meyer

    Carrots in carrot juice (to be served with a porkchop)

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    Servings: 6

    PREPARATION:

    • 1Peel the carrots and cut them in large pieces.

    • 2Put 15 g butter in a sauté pan together with the carrots. Fry these lightly until they begin to caramelise.

    • 3Add the carrot juice and apple vinegar and boil them until the juice begins to glaze around the carrots.

    • 4Add cold butter, salt and pepper. Take the carrots off the heat.

    • 5Finally, add the finely chopped shallot and tarragon and give it a toss.

    • 6Grate the bread with a course grater and place it on baking paper. Drip on the oil or bacon grease and sprinkle on some course sea salt.

    • 7Bake the bread golden and crisp in the oven at 170-180°C for 4-5 minutes. Remove and sprinkle onto the carrots just before serving so they stay crunchy.

    • 8Serve the carrots warm.

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  • Servings: 6

    PREPARATION:

    • 1Peel the carrots and cut them in large pieces.

    • 2Put 15 g butter in a sauté pan together with the carrots. Fry these lightly until they begin to caramelise.

    • 3Add the carrot juice and apple vinegar and boil them until the juice begins to glaze around the carrots.

    • 4Add cold butter, salt and pepper. Take the carrots off the heat.

    • 5Finally, add the finely chopped shallot and tarragon and give it a toss.

    • 6Grate the bread with a course grater and place it on baking paper. Drip on the oil or bacon grease and sprinkle on some course sea salt.

    • 7Bake the bread golden and crisp in the oven at 170-180°C for 4-5 minutes. Remove and sprinkle onto the carrots just before serving so they stay crunchy.

    • 8Serve the carrots warm.

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