Vegetables Root Vegetables Carrot Carrot Purée Be the first to rate & review! Adapted from ON VEGETABLES: MODERN RECIPES FOR THE HOME KITCHEN by Jeremy Fox (Phaidon, $49.95 US/$59.95 CAN, April 2017)Slideshow: More Carrot Recipes By Jeremy Fox Jeremy Fox Won Best New Chef at Ubuntu, CA. Why he won Because, in a restaurant attached to a yoga studio, he’s redefining the notion of vegetarian cooking with pristine ingredients from Ubuntu’s own garden. Born Cleveland; 1976. Education Johnson & Wales University, Charleston, SC. Experience Mumbo Jumbo, Atlanta; Rubicon and Charles Nob Hill, San Francisco; Gordon Ramsay, London; Manresa, Los Gatos, CA. Why he opened a vegetarian restaurant even though he eats meat “I’ve always had an affinity for cooking vegetables—they make sense to me. Also, my wife used to be a vegetarian, and the options were so limited when we went out to eat: They’d send out risotto, then flatbread, then pizza. It was only starch.” Favorite kitchen tool Mortar and pestle. “With all the immersion circulators and Cryovac machines, it’s nice to work with your hands once in a while.” Most memorable meal St. John in London. “The chitterlings and dandelions blew me away.” Food & Wine's Editorial Guidelines Published on May 25, 2017 Print Rate It Share Share Tweet Pin Email Yield: 1 cup (240 milliliters) Ingredients 2 pounds (910 grams) carrots 6 tablespoons grapeseed oil 1 tablespoon kosher salt, plus more as needed Directions Peel the carrots and then cut the carrots into rough 1-inch (2.5 cm) cubes. These do not have to be perfect, as they will all eventually be puréed. In a bowl, toss the carrots with 2 tablespoons of the grapeseed oil and the salt and set aside for about 10 minutes. Transfer the carrots to a food processor and blend until broken up. Transfer the mixture to a saucepot or large sauté plan. Set the pan over medium-low heat, cover, and cook, undisturbed for 40 to 45 minutes. You’ll know it’s ready when you can smear it with a spoon. (If you take it off the heat too early, you will find the texture of the purée to be somewhat grainy after you purée it.) Transfer the mixture to a blender and blend on low speed, then gradually increase to high speed while slowly frizzling in the remaining 4 tablespoons grapeseed oil. Blend the purée to the consistency of mayonnaise. Season to taste with salt; it should have a pure carrot flavor. Store in an airtight container refrigerated for up to 3 days. Rate it Print