Silky Smooth Carrot Puree

An easy, silky carrot purée enriched with butter and a squeeze of lemon—lovely next to meat, poultry, or fish.

Ingredients

• 1 pound carrots, peeled, ends removed
• 3/4 cup water
• 4 tablespoons unsalted butter
• 1 teaspoon kosher or sea salt, or to taste
• 1 to 2 tablespoons lemon juice

Steps

1. Cut the carrots crosswise into roughly 1/4-inch slices.
2. In a medium saucepan, combine carrots, water, butter, and salt. Heat on high just until boiling begins.
3. Lower the heat, cover, and cook until the carrots are soft and tender, about 20 minutes.
4. When the carrots mash easily with a fork, lift them into a blender with a slotted spoon. Leave at least 3/4 cup of liquid in the pan.
5. Pour in 1/2 cup of that cooking liquid plus 1 tablespoon of lemon juice. Blend until smooth. Add more cooking liquid if needed to get the blender moving. Taste and adjust salt.
6. Add extra lemon juice to taste. Spoon onto a plate beside your main dish. If the purée is too thin, return it to the pan and cook over medium heat until some liquid cooks off.

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