Poached Carrots & Carrot Jus

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4 large carrots (approximately 1 pound), peeled and cut into ½-inch slices on a bias

2 cups carrot juice (approximately 2 pounds carrots, juiced)

1 teaspoon salt


2-ounces unsalted butter

1 sprig thyme

1 bay leaf

4 cardamom pods (seeds only)

1 piece star anise

2 tablespoons bacon drippings (or olive oil)

1 teaspoon lime juice



Place carrots and carrot juice in a pot. Season with salt and pepper. Add everything else except for the bacon drippings and lime juice.


Bring to a boil, lower heat and simmer until carrots are tender, about 6-8 minutes – or longer for larger carrots.


Test the carrots by inserting a cake tester. When the cake tester meets no resistance, strain the carrots and discard the thyme, bay leaf and star anise.


Pour the poaching liquid and carrots into strainer over a bowl. Transfer the juice to a blender and add bacon drippings and lime juice.


Return the carrot juice to the pot with the cooked carrots and reheat slightly, seasoning to taste with salt and pepper.

View instructions at
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