Umami Recipes
Umami Recipes

Mom’s Recipes

Vichy Carrot Puree

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Ingredients

•2 pounds carrots, coarsely chopped

•3 cups sparkling water

•4 tablespoons unsalted butter

•Kosher salt

•1 tablespoon finely chopped cilantro or parsley

•Freshly ground pepper

Directions

In a large saucepan, cover the carrots with the sparkling water and bring to a boil over moderately high heat. Stir in 3 tablespoons of the butter and 2 teaspoons of salt. Reduce the heat to moderate and simmer until the carrots are tender when pierced with a knife and the cooking liquid is reduced to 1/4 cup, about 25 minutes.

Transfer the carrots and their cooking liquid to a food processor and let cool for 10 minutes. Add the remaining 1 tablespoon of butter and process until smooth. Add the chopped cilantro and pulse until just incorporated. Season the carrot puree with salt and pepper, transfer to a bowl and serve.

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