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Carrot Puree
Nb persons: 0
Yield:
Preparation time: 45 minutes
Total time: 45 minutes
Source:
2 pounds | carrots, coarsely chopped |
3 cups | sparkling water |
4 tablespoons | unsalted butter |
Kosher salt | |
1 tablespoon | finely chopped cilantro or parsley |
Freshly ground pepper |
In a large saucepan, cover the carrots with the sparkling water and bring to a boil over moderately high heat. Stir in 3 tablespoons of the butter and 2 teaspoons of salt. Reduce the heat to moderate and simmer until the carrots are tender when pierced with a knife and the cooking liquid is reduced to 1/4 cup, about 25 minutes.
Transfer the carrots and their cooking liquid to a food processor and let cool for 10 minutes. Add the remaining 1 tablespoon of butter and process until smooth. Add the chopped cilantro and pulse until just incorporated. Season the carrot puree with salt and pepper, transfer to a bowl and serve.
MAKE AHEAD The carrot puree can be refrigerated overnight. Reheat gently before serving.
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