spring carrot purée

chef morgan carrot puree 

 spring carrot purée

 serves 4

what you need:

1 pound diced orange carrots (trimmed not peeled)
2 cups (16 ounces) water
3-4 ounces olive oil 
3 teaspoons fresh lemon juice
½ teaspoon kosher salt
½ teaspoon ground cumin
¼ teaspoon piment d’espelette (optional)
⅛ teaspoon freshly ground black pepper (as needed)

how to: 

  • Boil. Place diced carrots and 2 cups of cold water in a saucepan. Cover pot with a lid and place over a medium-high flame. Cook until carrots are very soft. 
  • Purée. Place cooked carrots and water in a food processor (or you can use an immersion blender and a tall cylinder), with the salt, cumin, piment, lemon juice, pepper, and 3 ounces of the olive oil. Purée until very smooth.
  • Adjust Consistency. If the flavor profile is good, but the purée is too thick, add more water. If purée too thick, and it needs a little more flavor, add a little more olive oil and/or lemon juice.
  • Adjust Seasoning. Season to taste with salt and pepper.
  • Serve. Serve a large dollop of warm purée with the Monkfish. You can prepare the purée ahead of time and store in an air-tight container in the refrigerator for 2-3 days. Reheat and re-adjust consistency and seasoning as needed.
chef morgan carrot puree
 
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