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Carrot-Juice-Braised Carrot Recipe

Try This! Braise Carrots in Their Own Juice

One may drink fresh-pressed juices for nutritional value, while a chef like Michael Voltaggio will pour a green juice over cooked kale for boosted flavor. Yes, there is powerful, concentrated flavor contained in vegetable juices, and more and more chefs are recognizing that. Iron Chef Marc Forgione recently shocked and intrigued the world when he introduced a $10 carrot-glazed-carrot to his American Cut menu. The carrot, braised in carrot juice, is finished with fresh mint and Maldon sea salt. Though the original carrot-glazed carrot recipe may be a bit of a stretch for the home cook, we sought to create a similar recipe with fewer ingredients and steps.

The whole carrot slowly simmers in its own carrot juice. This basically amplifies the sweet, carrot-y flavor without diluting it with other flavors.

Once out of the oven, the carrot takes on a shockingly bright orange hue. Hello, candy of the earth! This is the closest thing to dessert you'll find during a main course. The mint complements the sweetness while the flaky sea salt counterbalances it. Serve the carrot with a steak, in American Cut fashion, or with roasted chicken. After experiencing this recipe, you may be bound to save more of that veggie juice for cooking purposes.

Carrot-Juice-Braised Carrot

Carrot-Juice-Braised Carrot

Carrot-Juice-Braised Carrot Recipe


  1. 1 large carrot, peeled, end cut off
  2. Juice from 2 large carrots (about 3/4 cup)
  3. 2 tablespoons salted butter
  4. Salt, to taste
  5. 1 tablespoon fresh mint, chiffonade
  6. Maldon sea salt, to garnish


  1. Preheat the oven to 375°F. Place a large carrot diagonally in a small casserole dish. Pour carrot juice over the carrot. Dot the top of the carrot with butter. Cover the casserole dish with parchment paper. Carefully place it in the oven, and cook for 1 hour, flipping the carrot halfway through cooking time, until the thickest part of the carrot is pierced easily with a fork.
  2. Transfer carrot to a plate. Strain the cooking liquid, and discard the solids. Garnish the carrot with mint and Maldon or flaky sea salt. Drizzle about 1 tablespoon of strained cooking liquid on top. Serve immediately.
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