Name: Carrot Shallot Puree
Ingredients: 1 pound carrots (thickly sliced); 1 large shallot (minced); 1 tablespoon extra-virgin olive oil; Salt; Freshly grated nutmeg

Carrot Shallot Puree — Photo: © Rita Maas

Yield:

MAKES ABOUT 1 1/2 CUPS

Ingredients

1 pound carrots (thickly sliced)
1 large shallot (minced)
1 tablespoon extra-virgin olive oil
Salt
Freshly grated nutmeg

Directions

In a medium saucepan, cover the carrots with water and simmer over moderate heat until tender, about 20 minutes. Drain, reserving the liquid.
In a skillet, sauté the shallot in the oil over moderately low heat until softened, about 7 minutes. Transfer to a food processor with the carrots and 1/3 cup of the cooking liquid and process until smooth. Transfer to a bowl, season with salt and nutmeg and serve.