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Charred Carrot Puree

Natural.Foodie's picture
Ingredients
  Unsalted butter 6 Tablespoon
  Safflower oil/Corn oil 1 Tablespoon
  Carrots 3 Pound, sliced 1/4 inch thick
  Lemon juice 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
Directions

MAKING
1) In a large heavy skillet, add 2 tablespoons of butter in oil.
2) Melt the butter over high heat.
3) Add the carrots and toss to coat evenly.
4) Continue to cook, by frequent stirring, for 20 to 25 minutes or until they begin to char around the edges.
5) In a food processor, place the carrots. Add the remaining 4 tablespoons butter, the lemon juice, salt, pepper and milk.
6) Process the ingredients to make a smooth puree.

SERVING
7) Serve the puree hot and use as a dip for chips or fries.

TIPS
The puree can be made up to 1 day ahead; reheat over hot water in a double boiler.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Side Dish
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Carrot
Interest: 
Healthy
Cook Time: 
30 Minutes
Servings: 
6

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