Recipes Roasted Carrot Puree 5.0 (1) 1 Review This sweet, silky sauce is great on pasta, chicken or grilled fish. Slideshow: More Carrot Recipes By Gerard Craft Gerard Craft Why he won Because, in a historic St. Louis neighborhood, he prepares a deceptively simple, drop-dead-delicious pork-oriented menu. Born Burlington, VT; 1979. Experience Bistro Toujours, Park City, UT; Ryland Inn, Whitehouse, NJ; Chateau Marmont, Los Angeles. How he got into cooking “I dropped out of college in Salt Lake City and was washing cars. That wasn’t fun, so I started washing dishes at Fats Grill & Pool, and they let me cook.” Early food experiences “My family is full of food lovers—my brother has wanted to eat at every Michelin three-star restaurant since he was 14. On my 13th birthday I had my first mussels in Normandy, France, right after chocolate crêpes. But I hated food until I went to boarding school in Idaho and saw how bad it could be.” Favorite thing about St. Louis “It’s more food-oriented than anyone thinks. There are a million food blogs, and even a food magazine, Sauce.” Food & Wine's Editorial Guidelines Updated on December 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 25 mins Yield: Makes 2 1/4 cups Ingredients 2 tablespoons vegetable oil 3 cups chopped carrots (1 1/2 pounds ) 2 thyme sprigs 1 cup extra-virgin olive oil 3/4 cup water Kosher salt Directions Preheat the oven to 350°. In a large ovenproof skillet, heat the vegetable oil. Add the carrots and thyme sprigs; cook over moderate heat, stirring, until the carrots are browned, 10 minutes. Transfer to the oven and roast for 10 minutes, until the carrots are tender. Pulse the carrots in a food processor until chopped. With the machine on, drizzle in the olive oil and water; puree until smooth, about 30 seconds. Season with salt. Make Ahead The carrot puree can be refrigerated overnight. Gently reheat before serving. Rate it Print