eason the chicken pieces generously with salt and pepper. Using a
easpoon oil and 1 cup carrot juice in a medium saucepan; bring
Puree the mango, pineapple juice, carrot juice, honey and lime juice in a blender. Serve in a glass over ice, garnished with a carrot on the edge of the glass.
nd add with carrot juice in next step.
Carefully add carrot juice and bring
he bottom of the pan with a wooden spoon. Cook until
x 13-inch pan with butter.
For the Cake
aramelized. Gradually whisk in carrot juice and orange juice. Simmer for 10 mins
Puree the chilies and juice in a blender, season with a pinch of salt and sugar then pour into a glass. Garnish with a chili pepper, carrot and orange twist.
cup of cream, the carrot juice, the agar agar, the cornstarch
Combine chicken, carrot, leek, celeriac, bay leaves, cloves,
auce, chili sauce and orange juice. Bring to a boil. Add
nd garlic until softened. Season with salt and a pinch of
owl, toss the shredded carrots with the garlic, vingear, 1/2
nd place in a pot with carrot. Add enough water to cover
f a chilled rocks glass with the lime wedge, and, holding
Combine carrot juice, chicken broth and squash.
Blend in blender until smooth.
In medium saucepan, combine blended mixture with ginger juice.
Combine cream and potato juice and add to soup mixture.
Heat just to boiling, then simmer until soup thickens, about 5 minutes.
Stir frequently.
Season with salt and white pepper to taste.
Garnish with chives or dill.
Serves 4.
f large cookie sheet (with low sides) with nonstick cooking spray.
Spray nonstick pan with Pam on medium-high heat.
Lightly brown fish on both sides (approximately 1 minute each side).
Add carrot juice and ginger juice; let fish poach for 5 to 10 minutes.
Season to taste with salt and pepper.
Garnish with paprika.
In a medium-size pot over medium-high heat, reduce the carrot juice by half. This should take about 15 minutes.
Whisk in all remaining ingredients except the milk.
In a separate pot, warm milk and whisk into a foam.
Serve seasoned carrot juice in a cappuccino cup and top with milk foam.
Sprinkle with cinnamon.
Pour rye whiskey, carrot juice, simple syrup, and quinquina wine into a cocktail shaker; cover and shake twice to mix. Strain into a glass filled with ice. Garnish with tarragon.