Carrot Puree

Name: Carrot Puree
Yield: 8 portions
Ingredients: 1½ cups Berta’s Chicken Stock or canned broth, warmed; 8 tablespoons (1 stick) unsalted butter; 4 pounds carrots, peeled and cut into 1-inch rounds; 1½ cups Berta’s Chicken Stock or canned broth, warmed; ½ cup fresh orange juice; 2½ teaspoons ground cardamom; 1½ teaspoon salt; ¼ teaspoon cayenne pepper

Preparation info

8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

The simplicity of this preparation belies the depth of flavor that develops when sweet carrots are combined with orange juice, cardamom, and butter. A bit of cayenne provides just the right bite.

Ingredients

4 pounds carrots, peeled and cut into 1-inch rounds
8 tablespoons (1 stick) unsalted butter

Sauce
Gluten-free
Spicy

Method

Place the carrots in a large saucepan, cover with water, and bring to a boil. Reduce the heat, cover, and simmer until the carrots are very tender, 30 minutes.
Drain the carrots and place them in a large mixing bowl. Add the remaining ingredients and stir well.
Transfer the mixture to a food processor in small batches, and purée until smooth.