French Carrot Puree

Carrots are a particularly well suited to pureeing as their ability to withstand long, slow cooking allows their natural sweetness to come out. This is my rendition of that incredibly delicious side to go with most anything roasted or grilled. This recipe matches especially well with roast chicken or turkey. A light salad and green beans round out the table for a nice mid-week dinner.

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Course: Side Dish

Cuisine: French, Northeastern France

Prep Time: 15

Cook Time: 1 30

Total Time: 1 45

Servings:

Author: My Hungry Traveler

Equipment

Food processor
Large skillet with cover

Ingredients

1 lb Carrots, peeled and sliced ½ inch disks
4 tbsp Unsalted butter
Kosher salt and white pepper
½ cup Heavy cream
¼ cup Sour Cream

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Instructions

Put butter in large pan, add carrots, cover, and cook over very low heat for at least 1½ hours. Stir occasionally.
Pour softened carrots and butter into a food processor. Process until smooth. Add cream and keep processing until very smooth. Add sour cream, salt, and white pepper to taste. Process one last time until the sour cream is fully incorporated. Transfer to a bowl and adjust seasonings, if necessary. Add to a plate or separate serving bowl.

Notes

The key to the success for this dish is for the carrots to cook covered over low heat until they become almost mushy.

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