Carrot Puree

1. 1

   Steam the carrots with the cilantro stems about 20 minutes, until tender.

2. 2

   When the carrots are almost done, heat a Dutch oven over high heat for 1 minute.

3. 3

   Pour in 1/2 cup olive oil, and add the onion.

4. 4

   Season with 2 teaspoons salt and 1/4 teaspoon freshly ground black pepper, and cook the onion about 5 minutes, stirring often, until its translucent.

5. 5

   Add the steamed carrots and cilantro leaves and cook another 8 minutes, stirring and scraping the pan with a wooden spoon, until the carrots are lightly caramelized.

6. 6

   Puree the mixture in a food processor until its smooth.

7. 7

   With the motor running, slowly pour in the remaining 1/4 cup olive oil, and process until the oil is incorporated and the puree is very smooth.

8. 8

   Taste for seasoning.

* Per serving · 4 servings · Values may vary.

No additional tips available.