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Receta Carrot Red Wine Reduction
by Global Cookbook

Carrot Red Wine Reduction
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Ingredientes

  • 1 bot high-quality red wine
  • 6 sm carrots peeled, and cut into 1" pcs Salt to taste
  • 1 Tbsp. cool unsalted butter

Direcciones

  1. Bring the wine to a boil in a large saucepan set over high heat, and lower heat to a simmer. Cook the wine till syrupy and reduced to 3/4 c., about 20 min. Place carrots in a small saucepan. Cover with water, adding a healthy pinch of salt. Cook, covered, till tender, about 15 to 20 min. Drain, reserving the cooking liquid.
  2. Transfer the carrots to a blender or possibly food processor, and puree, adding a bit of the cooking liquid if the mix is too thick. Transfer the reduced wine to a bowl, and stir about 1/2 c. of the carrot puree into it. If the sauce is too thick, add in a small amount of the reserved carrot cooking water. Adjust seasoning, and whisk in butter.
  3. Makes about 1 1/2 c..
  4. Cuisine: "Mexican"
  5. Yield: 1 1/2 c.