Active Time
25 MIN
Total Time
1 HR
Yield
Serves : 8

As an homage to her French roots, Countess Florence Daniel Marzotto serves a trio of vegetable purees alongside roast squab: a creamy mash of fall chestnuts, a nutty combination of celery root and turnips, and a smooth blend of carrots cooked in the Vichy style (with minerally sparkling water to brighten their flavor).    More Carrot Recipes  

How to Make It

Step 1    

In a large saucepan, cover the carrots with the sparkling water and bring to a boil over moderately high heat. Stir in 3 tablespoons of the butter and 2 teaspoons of salt. Reduce the heat to moderate and simmer until the carrots are tender when pierced with a knife and the cooking liquid is reduced to 1/4 cup, about 25 minutes.

Step 2    

Transfer the carrots and their cooking liquid to a food processor and let cool for 10 minutes. Add the remaining 1 tablespoon of butter and process until smooth. Add the chopped cilantro and pulse until just incorporated. Season the carrot puree with salt and pepper, transfer to a bowl and serve.

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