Caramelized Carrot Puree

Submitted by blucoat

"A delicious and unique way to prepare carrots. Chef Suzanne Goin serves this at her much-acclaimed L.A. restaurant. Recipe was printed in her cookbook, "Sunday Suppers at Lucques". It's a great dish for fish or poultry."

 

• Ready In: 35mins
• Ingredients: 5
• Serves: 6

ingredients

• 2 lbs carrots, peeled and cut into 1/4 inch rounds
• cilantro, 1 handful stems and 1/4 cup leaves
• 3⁄4 cup extra virgin olive oil
• 1 cup diced white onion
• kosher salt & freshly ground black pepper

directions

1. Steam the carrots with the cilantro stems for about 20 minutes, until tender.
2. When the carrots are almost done, heat a large pot over high heat for 1 minute. Pour in 1/2 cup olive oil, and add the onion. Season with 2 teaspoons of salt and a frew grindings of black pepper, and cook the onion for about 5 minutes, stirring often, until it's translucent.
3. Add the steamed carrots and cilantro leaves and cook another 8 minutes, stirring and scraping the pot with a wooden spoon, until the carrots are lightly caramelized.
4. Puree the mixture in a food processor until it's smooth. With the motor running, slowing pour in the remaining 1/4 cup olive oil, and process until the oil is incorporated and the puree is very smooth. Season to taste and serve warm.

Reviews

[evth]

This is an outstanding side dish and more! The onions and cilantro add great depth to the carrots. Great savory flavor. Keeper recipe.