Carrots
Heavy Whipping Cream - optional
Butter - optional
Chicken or vegetable stock - optional
Celtic or sea salt
Fresh ground pepper
1. Peel the carrots and cut them into chunks.
2. Boil the carrots until they are tender.
3. Drain the carrots, saving some of the water. Add the carrots back to the pot.
4. Purée with an immersion blender until the carrots start to become smooth. Next, add an ingredient to create a smooth Purée. This can be cream, butter, stock, or cooking liquid. The cooking liquid can be added in addition to the other ingredients or in place of. Add liquids slowly so that the puree does not become too liquid. You can always add more.
5. Purée again with an immersion blender until smooth.
6. Add more cream, butter, stock, or the reserved water from cooking to your desired taste and consistency.
Variations
Add 1 yellow potato to every 6 carrots for a thicker puree
Add a dollop of crème fraîche to add a new layer of flavor
Add sautéed onions, garlic, or a dusting of ground nutmeg
Serve Carrot Purée as a side dish or as a bed for rack of lamb, braised beef or pork, or fish en papillote.
Time Tip: Have a child or family member peel the carrots and boil them while you are in the kitchen doing something else. Drain them and store them in the pan overnight in the refrigerator. The next day when it’s time to prepare dinner, add the rest of the ingredients, warm and puree.
You can also make carrot puree with steamed carrots. So next time you steam carrots, make extra for a carrot purée later in the week.
You may also like Parsnip Purée and Celeriac Purée
Find it online: https://dinnerwithcaterina.com/french-carrot-puree/