Carrot Puree Recipe

Ingredients:

• 1 tablespoon butter
• 2 medium shallots, chopped
• 1 1/2 pounds carrots, roughly chopped
• 1 teaspoon kosher salt
• 1 teaspoon champagne vinegar
• Pepper
• OPTIONAL:
• 1 tablespoon dukkah
• microgreens

Directions:

1. 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.
2. Add 2 cups water and salt. Cover pan and bring to boil. Reduce heat to low. Simmer gently 20 to 30 minutes or until carrots are very tender.
3. Drain carrots, reserving cooking liquid. Cool to a temperature safe to process in a blender.
4. Place carrots and vinegar in blender or food processor 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.
5. To serve, reheat puree and mix in dukkah. Garnish with microgreens.
6. Cook's Tip:
7. Make the puree up to a day ahead and reheat while you’re searing the seafood.