Puree of Carrot and Shallot

One of the scariest times I can recall in culinary school was during preparation of purees. What you come to learn real quick is that the proper technique and seasoning is paramount when making a really good puree.

Unlike other dishes that can be doctored with other ingredients to fix mistakes, there is nowhere to hide with a puree. Just a few humble ingredients to make culinary magic.

Truth be told...it's not hard at all. I think the exercise was more to humble us regarding the importance of good ingredients and proper skills.

Below is a wonderful bright carrot puree that is nicely complimented with the sweetness of the sautéed shallots. As an added bonus, the cooking of the carrots amplifies the amount of beta-carotene in the dish. So good for you and great tasting!

Ingredients:

• 1 pound carrots, thickly sliced
• 1 large shallot, minced
• 1 tbsp olive oil
• Salt
• Freshly grated nutmeg

Process:

1. In a medium saucepan, cover the carrots with water and simmer over moderate heat until tender (18 to 22 mins)
   
   
2. When done, drain carrots and reserving the cooking liquid
   
   
3. In a skillet, heat oil and sauté the shallot over moderately low heat until softened (about 6 to 8 mins)
   
   
4. Transfer to a food processor with the carrots and 1/3 cup of the cooking liquid and process until smooth. Alternatively you can use a blender or immersion blender - just be careful
   
   
5. Transfer to a serving bowl and season with salt and nutmeg