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Puree of Carrots

by

Yield: Serves 4

Ingredients:

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

Instructions:

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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