Silky Smooth Carrot Puree

A simple, velvety carrot purée with butter and a touch of lemon—beautiful alongside 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. Slice the carrots crosswise about 1/4-inch thick.
2. In a medium saucepan, place carrots, water, butter, and salt. Cook over high heat just until it starts to boil.
3. Reduce the heat to low, cover, and continue to cook until the carrots are tender and soft, about 20 minutes.
4. Once the carrots are soft enough that you can mash with a fork, transfer them to a blender with a slotted spoon. There should be at least 3/4 cup of liquid left in the pan.
5. Start by adding 1/2 cup of that cooking liquid to the blender along with 1 tablespoon of the lemon juice. Blend until smooth. If you need more liquid to get it going, add the remaining cooking liquid. Taste and season with salt.
6. Add more lemon juice to your taste. Spoon onto a serving plate alongside whatever you are serving. If the purée is too runny, return it to the pan and cook over medium heat until some of the water evaporates.

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