Carrot Puree with Ginger and Orange

1. 1

   Cook carrots and 3 tablespoons sugar in large pot of boiling salted water until carrots are very tender, about 25 minutes.

2. 2

   Drain well.

3. 3

   Return carrots to same pot; stir over medium heat until any excess moisture evaporates.

4. 4

   Meanwhile, bring orange juice to simmer in heavy, small saucepan over medium heat.

5. 5

   Add butter, ginger and orange peel; whisk until butter melts.

6. 6

   Whisk in lemon juice and remaining 1 tablespoon sugar.

7. 7

   Puree half of carrots and half of juice mixture in processor until smooth.

8. 8

   Transfer to large bowl.

9. 9

   Repeat with remaining carrots and juice mixture.

10. 10

    Season to taste with salt and pepper.

11. 11

    (Can be prepared 1 day ahead.

12. 12

    Cover and refrigerate.

13. 13

    Rewarm carrots in microwave oven on high about 4 minutes or rewarm in saucepan over medium-low heat, stirring frequently.)

* Per serving · 4 servings · Values may vary.

No additional tips available.