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Carrot-Ginger Puree

Photo: Helen Norman; Styling: Carrie Purcell
Hands-on time 25 mins
Total time 55 mins
Yield Makes 6 to 8 servings
You'd never know there's only a tablespoon of butter in this velvety, spiced puree. Make it up to three days ahead.

Ingredients

  • 2 pounds carrots, coarsely chopped (about 4 cups)
  • 2 cups milk
  • 2 tablespoons sugar
  • 2 teaspoons grated fresh ginger or 1/2 tsp. ground ginger
  • 1 teaspoon table salt
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter
  • 1 teaspoon loosely packed orange zest

How to Make It

  1. Bring carrots and milk to a boil in a medium saucepan over medium heat. Reduce heat to low, and stir in sugar and next 3 ingredients. Simmer, stirring often, 25 minutes or until carrots are tender.

  2. Transfer mixture to a blender, reserving 1/2 cup cooking liquid. Add butter and orange zest to carrot mixture, and process until smooth, stopping to scrape down sides as needed. Add reserved cooking liquid, if necessary, 1 Tbsp. at a time, and process to desired consistency. Serve immediately or chilled. Refrigerate in an airtight container up to 3 days.

  3. Note: Organic milk may curdle while simmering. Don't worry, it will smooth out when processed in the blender.