Carrot Puree with Browned Butter and Ginger

Oxmoor House
8 to 10 servings


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2 1/2 pounds carrots, peeled and coarsely chopped
1 medium baking potato, peeled and coarsely chopped
1/4 cup butter
2/3 cup half-and-half
1 teaspoon salt
1 teaspoon ground ginger
1/4 teaspoon pepper
1 tablespoon white wine vinegar


Prep: 13 Minutes
Cook: 28 Minutes

Place carrot and potato in a large saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until very tender. Drain well. Process half of potato and carrot in a food processor until smooth.

Place butter in a small skillet. Cook over medium heat 3 minutes or until butter solids turn light brown, stirring often. Add brown butter and half-and-half to carrot puree. Add remaining half of carrot and potato, salt, and remaining ingredients; process until smooth.

Note: Beurre noisette is French meaning " browned butter." Don't be tempted to substitute margarine; it won't have the same flavor or consistency. Cook carefully to develop the light hazelnut ("noisette") color.

Created date

August 2009