Carrot Shallot Puree Recipe

Carrot Shallot Puree Recipe

  • 1 pound carrots, thickly sliced
  • 1 large shallot, minced
  • 1 tablespoon extra-virgin olive oil
  • Salt
  • Freshly grated nutmeg
  1. In a medium saucepan, cover the carrots with water and simmer over moderate heat until tender, about 20 minutes. Drain, reserving the liquid.
  2. In a skillet, saute the shallot in the oil over moderately low heat until softened, about 7 minutes. Transfer to a food processor with the carrots and 1/3 cup of the cooking liquid and process until smooth. Transfer to a bowl, season with salt and nutmeg and serve.
Recipe of the Day|