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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Can be prepared in 45 minutes or less. Ingredients:
2 pounds carrots |
2/3 cup long-grain rice |
3 tablespoons unsalted butter, softened |
2 teaspoons fresh marjoram leaves or 1 1/4 teaspoons crumbled dried marjoram |
garnish: fresh marjoram leaves |
Directions:
1. Peel carrots and cut into 1/2-inch pieces. Fill a 7- to 8-quart kettle three fourths full with salted water and bring to a boil. Add carrots and rice and cook, stirring until water returns to a boil, until carrots are very tender, about 30 minutes. Drain mixture well in a large sieve. In a food processor puree half of carrot mixture with half of butter until smooth and transfer to a bowl. Puree remaining carrot mixture and butter in same manner and transfer to bowl. Season puree with salt and pepper and stir in marjoram. (Puree may be made 2 days ahead and cooled completely before being chilled, covered.)
2. Serve puree garnished with marjoram.
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