Caramelized Carrot Puree

Name: Caramelized Carrot Puree
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 2 lbs carrots, peeled and cut into 1/4 inch rounds; cilantro, 1 handful stems and 1/4 cup leaves; 3/4 cup extra virgin olive oil; 1 cup diced white onion; kosher salt & freshly ground black pepper

Submitted by blucoat

"A delicious and unique way to prepare carrots. Chef Suzanne Goin serves this at her much-acclaimed L.A. restaurant. Recipe was printed in her cookbook, "Sunday Suppers at Lucques". It's a great dish for fish or poultry."

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Ready In:: 35mins
Ingredients:: 5
Serves:: 6

ingredients

2 lbs carrots, peeled and cut into 1/4 inch rounds
cilantro, 1 handful stems and 1/4 cup leaves
³⁄₄ cup extra virgin olive oil
1 cup diced white onion
kosher salt & freshly ground black pepper

directions

Steam the carrots with the cilantro stems for about 20 minutes, until tender.
When the carrots are almost done, heat a large pot over high heat for 1 minute. Pour in 1/2 cup olive oil, and add the onion. Season with 2 teaspoons of salt and a frew grindings of black pepper, and cook the onion for about 5 minutes, stirring often, until it's translucent.
Add the steamed carrots and cilantro leaves and cook another 8 minutes, stirring and scraping the pot with a wooden spoon, until the carrots are lightly caramelized.
Puree the mixture in a food processor until it's smooth. With the motor running, slowing pour in the remaining 1/4 cup olive oil, and process until the oil is incorporated and the puree is very smooth. Season to taste and serve warm.