so this post is a few weeks in the making. i had initially bought a big bag of carrots with the idea that i'd cut them up as snacks and eat them... for the upcoming beach season, you understand. what happened? well, they sat, slowly losing their will to live, for 2 weeks before i made the executive decision to boil them down to make a thick reduction, that's what happened.
it's actually a citrus-carrot reduction with some shallots, garlic, oregano/rosemary, orange juice, vermouth, and balsamic vinegar and chicken stock. it reduced for about 45 minutes or so and then was blended with an immersion blender. it came out quite thick, so it could be used as a base for a thinner soup or stew, added to chicken stock for a simple soup, or used as i did, as a puree for some fried fish, which is the next post. I'm really getting interested in using reductions to compliment proteins instead of sauces, as instead of a roux thickening a sauce (usually), vegetables or other ingredients act as the body.
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