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Puree of Carrots

Puree of Carrots
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Yield: Serves 4

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  • 1 bunch carrots
  • 2 tablespoons butter
  • 2 tablesnoons cream
  • salt and white pepper
  • pinch of mace


Clean, scrape, and cut up the carrots. Cook them in just enough water to cover until they are very tender and the water has boiled away. Puree them in a ricer or blender with the butter and cream. Season and reheat. Made in the blender, these carrots are light as air.
Updated Friday, October 5th, 2007

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