Vichy Carrot Puree

1. 1

   In a large saucepan, cover the carrots with the sparkling water and bring to a boil over moderately high heat.

2. 2

   Stir in 3 tablespoons of the butter and 2 teaspoons of salt.

3. 3

   Reduce the heat to moderate and simmer until the carrots are tender when pierced with a knife and the cooking liquid is reduced to 1/4 cup, about 25 minutes.

4. 4

   Transfer the carrots and their cooking liquid to a food processor and let cool for 10 minutes.

5. 5

   Add the remaining 1 tablespoon of butter and process until smooth.

6. 6

   Add the chopped cilantro and pulse until just incorporated.

7. 7

   Season the carrot puree with salt and pepper, transfer to a bowl and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.