Carrot Puree with Browned Butter and Ginger |
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Prep Time: 13 Minutes Cook Time: 28 Minutes |
Ready In: 41 Minutes Servings: 8 |
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Ingredients:
2 1/2 pounds carrots, peeled and coarsely chopped |
1 medium baking potato, peeled and coarsely chopped |
1/4 cup butter |
2/3 cup half-and-half |
1 teaspoon salt |
1 teaspoon ground ginger |
1/4 teaspoon pepper |
1 tablespoon white wine vinegar |
Directions:
1. Place carrot and potato in a large saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until very tender. Drain well. Process half of potato and carrot in a food processor until smooth.
2. Place butter in a small skillet. Cook over medium heat 3 minutes or until butter solids turn light brown, stirring often. Add brown butter and half-and-half to carrot puree. Add remaining half of carrot and potato, salt, and remaining ingredients; process until smooth.
3. Note: Beurre noisette is French meaning browned butter. Don't be tempted to substitute margarine; it won't have the same flavor or consistency. Cook carefully to develop the light hazelnut ( noisette ) color.
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