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Print this Recipe    Carrot Puree

Holiday-Worthy Carrot Puree

3 lb carrots, chopped
4 tablespoons light brown sugar
Zest of one orange and half a lemon
1/2 cup butter cut into pieces at room temperature
3 inch piece fresh ginger, peeled and minced
Juice from the half lemon and the orange
Pinch nutmeg
Another tablespoon of light brown sugar

Boil the carrots in water with the 4 tablespoons of sugar until
very soft. Drain and strain through a mouli or a sieve. Meanwhile,
whisk the remaining ingredients in a pan over a low heat until the
butter is melted. Beat the hot liquid into the carrots, season to
taste (they can take quite a lot of salt), and serve.

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