Corn And Carrot Puree
|Carrots||2 , peeled and chunked (1 Cup)|
|Corn kernels||1⁄2 Cup (8 tbs) (About 1 Small Ear)|
|Water||1⁄2 Cup (8 tbs)|
|Buttermilk||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Snipped chives||1 Teaspoon (Fresh, For Garnish)|
Combine the carrots, corn, and water in a small, heavy bottomed saucepan.
Bring to a boil over medium heat, taking care not to boil off the water.
Cover, reduce the heat, and simmer for about 10 minutes, until the carrots are fork tender.
Drain and transfer the solid ingredients to a food processor or blender and puree to a smooth consistency.
Return the puree to the pan, and whisk in the buttermilk, pepper, and nutmeg.
Warm for about 1 minute over low heat.
Sprinkle with the chives and serve.