Purée de Carottes
Ingredients:
1 lbs. Baby Carrots
1/2 cup Orange Juice
2 cloves Garlic, crushed
1 slice Ginger
1/2 tsp Cumin powder
1 Bay Leaf
2 sprigs Thyme
1 sprig Rosemary
2 Tbsp Parsley, chopped
1/2 cup Butter
Salt and Pepper to taste
Water for boiling
Directions:
- Place the Carrots in the a Sauce pan with the Orange Juice and enough additional Water to cover over the Carrots.
- Tie the Bay Leaf, Rosemary, and Thyme into a bouquet garni, and place in the water with the Carrots.
- Add the crushed Garlic, and the slice of Ginger.
- Bring to a boil; reduce the heat and simmer for 15 to 20 minutes, or until fork tender.
- Drain, and remove the Bouquet Garni, and Ginger (keep the Garlic).
- Place in a Food Processor and mix with the Cumin, Butter, and Salt and Pepper to taste.
- Place in a serving dish, and garnish with the Parsley.
Makes 4 servings.
NOTES: Carrots are hard to manually mash because of their fibrous nature. Thus, I have employed the use of a Food Processor. You may also choose to cook it with a potato and mash it with it as well.
Variations
Ṽ›Ɣ – Replace the Butter with Margarine.
