Vichy Carrot Puree

ACTIVE: 25 MIN
TOTAL TIME: 1 HR
SERVINGS: 8

•HEALTHY
•MAKE-AHEAD
•VEGETARIAN

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).

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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

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.
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.

Vichy Carrot Puree

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