Recipe Archives->Vegetables->Carrot Puree

 
Holiday-Worthy Carrot Puree
 
3 lb carrots, chopped
4 tablespoons light brown sugar
Zest of one orange and half a lemon
1/2 cup butter cut into pieces at room temperature
3 inch piece fresh ginger, peeled and minced
Juice from the half lemon and the orange
Pinch nutmeg
Another tablespoon of light brown sugar
 
Boil the carrots in water with the 4 tablespoons of sugar until
very soft.  Drain and strain through a mouli or a sieve.  Meanwhile,
whisk the remaining ingredients in a pan over a low heat until the
butter is melted.  Beat the hot liquid into the carrots, season to
taste (they can take quite a lot of salt), and serve.

Printable version: carrot-puree.txt.