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Carrot Puree With Nutmeg

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  Oil 2 Tablespoon
  Onion 1 Medium, chopped
  White wine 2 Tablespoon
  Carrots 4 Cup (64 tbs), peeled, halved lengthwise, and sliced thin
  Chicken stock/Chicken broth 2 Cup (32 tbs) (Canned Is Okay)
  Salt 1 Teaspoon
  Ground white pepper To Taste
  Nutmeg 1 Pinch
  Milk 1 1⁄4 Cup (20 tbs)
  Fresh chives/Fresh parsley 2 Teaspoon, chopped

1. Heat oil in large saucepan over medium-high heat. Add onion, saute 5 minutes; add wine and carrots. Cook 1 minute until alcohol evaporates.
2. Add stock, salt, pepper, and nutmeg. Bring to a boil; then reduce heat and simmer for 20 minutes.
3. Ladle into a blender, add 1 cup milk, and blend until very smooth. Adjust consistency with more milk if necessary. Be careful when pureeing the hot liquid—start the blender on the slowest speed and do the job in batches. Serve garnished with a sprinkling of chives or parsley.

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