Carrot Puree With Browned Butter And Ginger

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   ["Place carrot and potato in a large saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until very tender. Drain well. Process half of potato and carrot in a food processor until smooth.", "Place butter in a small skillet. Cook over medium heat 3 minutes or until butter solids turn light brown, stirring often. Add brown butter and half-and-half to carrot puree. Add remaining half of carrot and potato, salt, and remaining ingredients; process until smooth.", "Note: Beurre noisette is French meaning "" browned butter."" Don't be tempted to substitute margarine; it won't have the same flavor or consistency. Cook carefully to develop the light hazelnut (""noisette"") color."]

* Per serving · 4 servings · Values may vary.

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