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Vichy Carrot Puree

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).


slideshow  More Carrot Recipes


  • Total Time:
  • Servings: 8

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  • 2 pounds carrots, coarsely chopped
  • 3 cups sparkling water
  • 4 tablespoons unsalted butter
  • Kosher salt
  • 1 tablespoon finely chopped cilantro or parsley
  • Freshly ground pepper


  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.
  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.

Make Ahead

The carrot puree can be refrigerated overnight. Reheat gently before serving.

Contributed By Published October 2008

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