RECIPE

Vichy Carrot Puree

• Recipe by Florence Daniel Marzotto

As an homage to her French roots, Countess Florence Daniel Marzotto served a trio of vegetable purees alongside the 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).

• Healthy
• Make-Ahead
• Vegetarian
• Staff Favorite

Ingredients

1. 2 pounds carrots, coarsely chopped
2. 3 cups sparkling water
3. 4 tablespoons unsalted butter
4. Kosher salt
5. 1 tablespoon finely chopped cilantro or parsley
6. Freshly ground pepper

Directions

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.