Best Chucks Carrot Butter Recipes

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ROOT VEGETABLE RISOTTO WITH CARROT BUTTER



Root Vegetable Risotto with Carrot Butter image

Even meat lovers will love Chuck Hughes' mouth-watering vegetarian dish made with roasted mushrooms, root vegetable risotto and carrot butter.

Provided by Chuck Hughes

Categories     main-dish

Time 3h10m

Yield 4 servings

Number Of Ingredients 29

8 to 10 large carrots
1 teaspoon/5ml cornstarch, diluted in water
1 cup/250ml butter, melted
Salt and freshly ground black pepper
4 cups/1liter vegetable stock, store-bought or homemade, recipe follows
3 tablespoons/45ml olive oil
2 cups/500ml peeled and diced celeriac
2 cups/500ml peeled and diced parsley roots
2 cups/500ml peeled and diced parsnips
2 cups/500ml peeled and diced salsify
2 shallots, finely chopped
1/4 cup/60ml butter
1 cup/250ml grated Parmigiano-Reggiano
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper
3 tablespoons/45ml olive oil
12 to 16 King Eryngii mushrooms (also called French horn mushrooms)
1 teaspoon/5ml steak spice
Micro herbs, for garnish
2 tablespoons/30ml olive oil
6 carrots, chopped
4 celery ribs with leaves, separated and roughly chopped
2 heads garlic, cloves separated and crushed
2 onions, quartered
2 parsley roots with leaves, separated and chopped
1 large leek, roughly chopped
1/4 cup/60ml ketchup
1 tablespoon/15ml whole black peppercorns

Steps:

  • For the carrot butter: Juice the carrots using a juicer (you should have 4 cups/1liter). If you don't have a juicer you can use store-bought carrot juice.
  • Bring the carrot juice to a simmer in a small saucepan. Cook over low heat until reduced to 1 cup (250 ml), about 45 minutes. Add the diluted cornstarch. Slowly add the melted butter, using a hand mixer or whisk to incorporate it. Season with salt and pepper.
  • For the risotto: Heat the vegetable stock in a saucepan.
  • In a large skillet, heat the oil and saute the celeriac, parsley roots, parsnips, salsify and shallots. Add vegetable stock, one ladle at a time, stirring constantly with a wooden spoon and cooking until almost all the liquid has been absorbed before adding more. Continue cooking and adding stock until the vegetables are cooked but still al dente, about 25 minutes. Stir in the butter, Parmigiano-Reggiano, chives and parsley. Season with salt and pepper. Keep warm.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • For the mushrooms: Heat the oil in a skillet over medium-high heat. Saute the mushrooms until golden brown. Season with steak spice. Transfer the skillet to the oven and roast the mushrooms for 5 minutes.
  • To serve, divide the vegetable risotto among dishes and top with the mushrooms. Drizzle with carrot butter and garnish with micro herbs.
  • Heat the oil in a large stockpot over medium heat. Lower the heat and add the carrots, celery, garlic, onions, parsley roots and leeks. Cook until the vegetables are slightly colored, about 5 minutes. Stir in the ketchup, peppercorns, celery leaves and parsley leaves. Add enough water to cover. Bring to a boil, then lower the heat and simmer for 30 to 45 minutes (it's important not to cook it for too long). Strain, cool and refrigerate until ready to use.

CHUCK WAGON CARROTS



Chuck Wagon Carrots image

From Cooks.com.

Provided by Vicki Butts (lazyme)

Categories     Vegetables

Time 30m

Number Of Ingredients 7

3 c carrots, sliced (about 6 medium)
3 Tbsp butter
1/4 c bacon, cooked and crumbled
2 Tbsp green onions, sliced
1 Tbsp brown sugar, packed
1/4 tsp salt
1/8 tsp pepper

Steps:

  • 1. Bring 3/4 cup water to a boil in a saucepan.
  • 2. Add carrots; cover and cook over medium heat 10 minutes.
  • 3. Drain; melt butter.
  • 4. Add butter, bacon, onions, sugar, salt, and pepper to carrots in saucepan.
  • 5. Cover and cook over medium heat for 5 more minutes.

CHUCKWAGON CARROTS



Chuckwagon Carrots image

The addition of crisp bacon to the carrots gives a nice lightly smoked favor. It has been a favorite with my family for many years. It originated in the "Treasury of Country Recipes" published by Land O Lakes about 15 years ago. Even people who don't normally eat carrots love this dish! You can easily double the recipe for a potluck dish. If you want to decrease the fat, just substitute light margarine and turkey bacon.

Provided by kathya821

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

3 cups carrots, sliced 1/2 inch (6 med)
1/4 cup cooked crumbled bacon
3 tablespoons butter or 3 tablespoons margarine
1 tablespoon firmly packed brown sugar
2 tablespoons green onions, sliced 1/8 inch
1/4 teaspoon salt
1/8 teaspoon black pepper

Steps:

  • In 2-qt saucepan place carrots; add enough water to cover.
  • Bring to a full boil.
  • Cook over medium heat until carrots are crisply tender (8-12 minutes).
  • Drain and return to pan.
  • Add remaining ingredients.
  • Cover and cook over medium heat, stirring occasionally, until heated through (5 minutes).

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