Carrot Marjoram Purée Recipes

GLAZED CARROTS WITH MARJORAM

Steps:

• In a large skillet over medium heat, melt the butter, then add the shallots and cook until beginning to soften, 3 to 5 minutes.
• Add the carrots, sage, chicken broth, honey and wine and bring to a simmer. Cook until the carrots are tender and the liquid has reduced to a syrup, 8 to 10 minutes. Stir in the marjoram and some salt and pepper to taste.

PURéED CARROT

Steps:

• Sauté 1 1/2 pounds trimmed and chopped carrot and 1 peeled and chopped onion in 2 tablespoons butter to soften, about 5 minutes
• Add 5 cups stock or water; boil, cover, lower the heat and simmer until carrot is tender, about 15 minutes.
• Cool slightly, purée and refrigerate.
• Garnish: Chopped parsley.

CARROT PURéE

Steps:

• Steam the carrots above 1 inch of boiling water for 15 minutes or until soft. Remove from the heat and transfer to a food processor fitted with a steel blade.
• Pulse the carrots in the food processor and scrape down the sides of the bowl. Turn on the food processor and while the machine is running pour in the olive oil and lemon juice. Process until the carrots are pureed. Stop the machine and scrape down the sides of the bowl with a spatula. Add the cumin seeds, caraway seeds, Aleppo pepper or chili powder, and salt to taste and process until incorporated. Taste and adjust seasonings. Transfer to a serving bowl or platter.
• If using the seasoned yogurt, combine all of the ingredients and mix together well. Make a well in the middle of the carrots and spoon in the yogurt.
• Serve the carrot puree with pita triangles, croutons, or crudités.

CARROT PURéE

Steps:

• Simmer carrots, garlic, broth, and salt in a 1- to 2-quart heavy saucepan, covered, until carrots are very tender, 12 to 14 minutes. Purée mixture with cream and butter in a food processor until smooth.

CARROT PUREE WITH THYME

Steps:

• Scrape carrots and cut into medium slices, or slice in a food processor. Cook in boiling salted water just until tender, 3 to 5 minutes, depending on thickness of slices. Drain and rinse under cold water to stop cooking.
• Using steel blade of food processor, combine carrots with scallions and butter. Process into a puree. Season with salt, pepper and thyme, to taste. Refrigerate if desired.
• To serve, heat thoroughly, thinning with milk if necessary. Place in serving dish and sprinkle with almonds.

CARROT MARJORAM PURéE

Steps:

• Peel carrots and cut into 1/2-inch pieces. Fill a 7- to 8-quart kettle three fourths full with salted water and bring to a boil. Add carrots and rice and cook, stirring until water returns to a boil, until carrots are very tender, about 30 minutes. Drain mixture well in a large sieve. In a food processor puree half of carrot mixture with half of butter until smooth and transfer to a bowl. Puree remaining carrot mixture and butter in same manner and transfer to bowl. Season puree with salt and pepper and stir in marjoram. (Puree may be made 2 days ahead and cooled completely before being chilled, covered.)
• Serve puree garnished with marjoram.