Carrot Puree
Serves 6
Ingredients
- 1 tablespoon unsalted butter
- 2 medium shallots (roughly chopped)
- 1 1/2 pounds carrots (roughly chopped)
- 1 teaspoon kosher salt (plus more to taste)
- 1 teaspoon champagne vinegar (plus more to taste)
- Pepper (to taste)
Optional Ingredients
- 1 tablespoon dukkah
- microgreens
Directions
- Heat butter over medium-high heat in large saucepan or deep skillet with lid. Add shallots. Cook, stirring once or twice, until soft. Add carrots and cook, stirring often, for a minute or two.
- Add 2 cups water and 1 teaspoon salt. Cover pan and bring to boil. Reduce heat to low. Simmer gently 20 to 30 minutes or until carrots are very tender.
- Drain carrots, reserving cooking liquid.
- Place carrots and vinegar in blender with about 1/2 cup of cooking liquid. Process, adding more liquid, as needed, to make a smooth puree. Taste and season with salt, pepper, and more vinegar, as desired.
- To serve, reheat and mix in dukkah, if using. Garnish with microgreens.
Cook Tips
Puree can be made up to a day ahead and reheated.
Nutrition
Amount Per Serving (based on 6 servings)- Calories: 70
- Fat: 2.0 g
- Saturated Fat: 1.5 g
- Trans Fat: 0.0 g
- Cholesterol: 5.0 mg
- Sodium: 180.0 mg
- Carbohydrates: 12.0 g
- Fiber: 3.0 g
- Added Sugars: 0.0 g
- Sugar: 6.0 g
- Protein: 1.0 g