Carrot Puree

From Vegetable Cookbook

Vegetables Recipes

Yield: Serves 10

Fragrant with Cointreau, this Carrot Puree makes a dramatic addition to the Thanksgiving Day menu.

• 3 pounds carrots, cut into 1-inch lengths
• 1/4 cup sugar
• 8 tablespoons butter
• 1/3 cup Cointreau
• 1/2 teaspoon salt
• Generous pinch of cayenne
• 1/2 teaspoon ground mace

1. Place the carrots in a wide saucepan. Add the sugar and 2 tablespoons of the butter. Pour in enough water to cover the carrots by 1 inch. Bring to a gentle bubble and cook, uncovered, for 25 to 30 minutes or until the carrots are tender. Increase the heat and cook, stirring, until all the water is evaporated.

2. Transfer to the container of a blender or processor and whirl until smooth. Return the purée to the saucepan and stir in the Cointreau. Add the salt, cayenne, mace, and 4 tablespoons of the butter. Place over medium heat and stir until the butter is melted and absorbed. Mound in a serving bowl and place the remaining 2 tablespoons of butter in a depression in the center to melt.

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