“I don’t like carrot purée,” says Jane. “Why not?” I say. “I just don’t.” “Okay. I’ll make some for myself and regular carrots for you”. I go off and cook dinner. I’m determined to make a carrot purée she’ll like. Rosemary chicken, with roast asparagus and the carrot purée on the side. “So how’s the carrot purée?” I ask. Jane concedes, blushing, “It’s pretty good. Are you going to publish the recipe?”
Mint-Scented Carrot-Fennel Purée
Admittedly, this isn’t just carrot purée, but it’s mostly carrots. Adjust the amount of butter and cream to suit, or substitute with milk if you’re feeling health-conscious.
- 3/4 lb. carrots
- 1 fennel bulb
- 5 mint leaves
- 1 cup chicken or vegetable stock
- 1 tbsp. butter
- 2 tbsp. heavy cream or milk
- 1/2 tsp. salt
- Peel the carrots and chop roughly.
- Cut the top off the fennel bulb, remove the very bottom off the base, slice in half, remove the tough inner core, and chop roughly.
- Place the carrots, fennel, mint, stock and salt in a two-quart saucepan over medium heat.
- Simmer until vegetables are very soft, 20-25 minutes.
- Remove pot from heat.
- Add butter and cream and purée with an immersion blender, food processor or blender.
- Adjust salt and pepper to taste and serve.
- This may be prepared a day ahead of time. Warm in the oven or microwave.