Holiday worthy Carrot Puree
Ingredients
- 3 pound carrots, chopped
- 4 tablespoon light brown sugar
- Zest of one orange and half a lemon
- 1/2 cup butter cut into pieces at room temperature
- 3 inch piece fresh ginger, peeled and minced
- Juice from the half lemon and the orange
- pinch nutmeg
- Another tablespoon of light brown sugar
Instructions
Boil the carrots in water with the 4 tablespoons of sugar until very soft. Drain and strain through a mouli or a sieve. Meanwhile, whisk the remaining ingredients in a pan over a low heat until the butter is melted. Beat the hot liquid into the carrots, season to taste (they can take quite a lot of salt), and serve.