Charred Carrot Puree
Good Food
Charred Carrot Puree
Good Food
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6 tablespoons unsalted butter 1 tablespoon safflower or corn oil 3 pounds carrots, sliced 1/4 inch thick 1 tablespoon lemon juice 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1/2 cup milk (or more) Directions: In a large heavy skillet, melt 2 tablespoons of the butter in the oil over high heat. Add the carrots and toss to coat evenly. Continue to cook, stirring them frequently, until they begin to char and blacken around the edges, 20 to 25 minutes. Transfer the carrots to a food processor and add the remaining 4 tablespoons butter, the lemon juice, salt, pepper and milk. Puree until smooth. Thin with additional milk if desired for a thick soup. Makes 6 servings.
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