Recipes Vichy Carrot Puree Be the first to rate & review! 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). By Florence Daniel Marzotto Updated on October 7, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 25 mins Total Time: 1 hrs Yield: 8 Ingredients 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 Directions 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. Rate it Print