Carrot Puree with Browned Butter and Ginger

Name: Carrot Puree with Browned Butter and Ginger
Prep time: 41 min
Cook time: 41 min
Total time: 41 min
Yield: 10
Cuisine: Global
Ingredients: 1 medium baking potato, peeled and coarsely chopped; 59 milliliters butter; 1 kilograms carrots, peeled and coarsely chopped; 1 teaspoon ground ginger; 158 milliliters half-and-half; 0 teaspoons pepper; 1 teaspoon salt; 1 Tbsp white wine vinegar

Carrot Puree with Browned Butter and Ginger might be just the side dish you are searching for. This gluten free, fodmap friendly, and vegetarian recipe serves 10. One serving contains 126 calories, 2g of protein, and 7g of fat. 1 person found this recipe to be yummy and satisfying. If you have salt, half-and-half, carrots, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 41 minutes.

Instructions

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.

Ingredients you will need

Carrot

Potato

Water

Equipment you will use

Sauce Pan

Drain well. Process half of potato and carrot in a food processor until smooth.

Ingredients you will need

Carrot

Potato

Equipment you will use

Food Processor

Place butter in a small skillet. Cook over medium heat 3 minutes or until butter solids turn light brown, stirring often.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add brown butter and half-and-half to carrot puree.

Ingredients you will need

Carrot Puree

Butter

Add remaining half of carrot and potato, salt, and remaining ingredients; process until smooth.

Ingredients you will need

Carrot

Potato

Salt

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.

Ingredients you will need

Butter

Hazelnuts