Carrot Marjoram Puree

1. 1

   Peel carrots and cut into 1/2-inch pieces.

2. 2

   Fill a 7- to 8-quart kettle three fourths full with salted water and bring to a boil.

3. 3

   Add carrots and rice and cook, stirring until water returns to a boil, until carrots are very tender, about 30 minutes.

4. 4

   Drain mixture well in a large sieve.

5. 5

   In a food processor puree half of carrot mixture with half of butter until smooth and transfer to a bowl.

6. 6

   Puree remaining carrot mixture and butter in same manner and transfer to bowl.

7. 7

   Season puree with salt and pepper and stir in marjoram.

8. 8

   (Puree may be made 2 days ahead and cooled completely before being chilled, covered.)

9. 9

   Serve puree garnished with marjoram.

* Per serving · 4 servings · Values may vary.

No additional tips available.