Holiday-Worthy Carrot Puree |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A bit more involved than just boiling the little orange blighters; but well worth the time! I sometimes add a few parsnips, which provides a nice variation. Watch out, though; they're tougher than the carrots and can be a little tough to puree, so make sure you cook them long enough. Ingredients:
3 lbs carrots, chopped |
4 tablespoons light brown sugar |
1 orange, zest of |
. 5 lemon, zest of |
1/2 cup butter, cut into pieces at room temperature |
1 piece fresh ginger, peeled and minced (3 inches) |
1 orange, juice of |
. 5 lemon, juice of |
1 pinch nutmeg |
1 tablespoon light brown sugar |
Directions:
1. Boil the carrots in water with the 4 tablespoons of sugar until very soft.
2. Drain and strain through a mouli or a sieve.
3. Meanwhile, whisk the remaining ingredients in a pan over a low heat until the butter is melted.
4. Beat the hot liquid into the carrots, season to taste (they can take quite a lot of salt), and serve.
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