Step away from the mashed potatoes
My last post was for Braised Short Ribs, which I pictured nestled on a cushion of puréed carrots. I really expected to show the ribs perched on a Half Smashed with Garlic Baked Potato, which is how I served them recently. But I was sidetracked by the impulse to bring a bright color to the plate, and as it turns out the carrots have a gentle sweetness that goes really well with the beef. This couldn’t be easier, and different, and flavorful, and good-for-you, so it has a lot going for it. An elegant base for roasted chicken, grilled lamb, a pork chop. I may have just caused a potato unemployment problem in my kitchen.
Silky Carrot Purée | 6 servings
10 to 12 large carrots, approximately 2 pounds
1/2 large white onion, minced
2 cups chicken broth
2 cups water
1 6-inch sprig fresh thyme or a pinch of dried thyme
2 tablespoons olive oil
2 tablespoons heavy cream or half & half
Salt and freshly ground pepper
Peel the carrots and slice them into 1/4-inch rounds. Mince the onion and set aside until needed.
Slice the onion into thin strips lengthwise, hold the onion together and slice crosswise -- an easy way to mince
Bring the chicken broth and water to a boil and drop in the carrots and thyme sprig.
The chicken broth deepens the flavor of the cooked carrots
Cook the carrots until just tender, 15 to 20 minutes. Drain, reserving 3/4 cup of the cooking liquid.
Heat the olive oil in a large pan and wilt the onions, about 5 minutes.
Cook until tender but not browning
Add the drained carrots and cook another 5 minutes.
Cook the carrots another 5 minutes, just to caramelize them a little
Put the carrots and onions in the bowl of a food processor and purée until quite smooth, adding only enough of the reserved liquid to get a smooth purée. Add the cream and combine.
Drizzle in the cooking liquid to get a nice smooth texture that's not overly wet
Season the carrots with salt and pepper and serve hot.
Step aside, potatoes.
(Photo Sacramento Bee)
