Carrot Puree

I remember a small French restaurant in the SF Marina that used to serve carrot puree as a side dish. It was one of the best parts of every meal I had there – but they are gone now, so I had to find out how to make it myself.

 
INGREDIENTS
4    medium carrots, halved lengthwise and cut to ½ inch
3    cloves garlic, roughly sliced
1    pinch salt
1    cup white table wine
¼   cup low sodium chicken broth for blending

METHOD

In a medium sauce pan over medium heat, add the carrots, garlic, salt and wine and simmer for 12 to 15 minutes until the carrots are soft. Remove to a blender and process by pulsing the blender to a puree, using small amounts of the chicken broth to aid the process as necessary.

Serve warm as a side dish for 2 to 3 people.

MOROCCAN CARROT PUREE

INGREDIENTS

½    teaspoon Sriracha Hot Chili Sauce
½    teaspoon ground cumin
½    teaspoon dried coriander powder
½    teaspoon ground cardamom
2     teaspoons lemon juice

METHOD

Add these ingredients, except the lemon juice, to the Carrot Puree recipe above while cooking the carrots and blend them with the carrots. Add the lemon juice to the blender before blending